Oatmeal Skillet Cookies

Oatmeal cookies on a baking sheet topped with vanilla mousse and caramel drizzle.

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These yummy Oatmeal Skillet Cookies are based off of Crumbl's Oatmeal Skillet Cookie. They feature a chewy oatmeal cookie base, a sweet vanilla mousse (SUPER easy!), and a drizzle of caramel syrup. These cookies are smaller than Crumbl's classic cookies so you can eat a whole one, no problem.

Prep Time20

Cook Time15

Cooling Time1

Total Time1 35

Course: Dessert

Cuisine: American

Keyword: crumbl copycat recipe, crumbl recipe, oatmeal cookie recipe, oatmeal skillet cookie

Servings: cookies

Calories: 275kcal

Ingredients

8 tablespoons unsalted butter, very soft (see notes) 4 ounces
½ cup light brown sugar 3.5 ounces
⅓ cup sugar 2.4 ounces
1 egg
1 teaspoon vanilla extract
1 cup all-purpose flour + 2 tablespoons 5.6 ounces
½ cup old-fashioned rolled oats 2 ounces
2 tablespoons cornstarch
¼ teaspoon salt
½ teaspoon baking powder
¼ teaspoon baking soda

Vanilla Mousse

1 cup heavy whipping cream very cold
2 tablespoons instant vanilla pudding mix (about 1 ounce)
1 tablespoon powdered sugar
1/4 teaspoon vanilla extract

Topping

¼ cup favorite caramel or butterscotch syrup
one baked cookie, crumbled up

Instructions

Oatmeal Cookies

Adjust oven racks evenly and preheat oven to 350℉.
In a large bowl, use a spoon to cream together the butter, granulated sugar, and brown sugar until completely combined. Add the egg and vanilla extract and stir until combined.
Add in all dry ingredients (flour, oats, cornstarch, salt, baking powder, and baking soda), and mix to combine.
Shape dough into 13 cookies. I used a roughly 3 tablespoon cookie scoop. The last cookie will be a little smaller--this is the one we'll use for cookie crumbles on top.
Place evenly on baking sheets (six or seven cookies per sheet). Bake sheets one at a time for 11-13 minutes, or until the cookies have spread and the edges are just beginning to turn golden.
Allow cookies to cool briefly (3-5 minutes), then press the back of a cookie scoop (or a spoon) into the middle of each cookie to form a well for the vanilla mousse. Allow to cool completely.

Vanilla Mousse

Prepare while the cookies are baking.
In a medium bowl, whisk together all mousse ingredients gently for 1-2 minutes until the pudding mix is dissolved. Now, use a hand mixer on low speed with the whisk attachment to whip the mixture until it is thickened to soft or medium peaks.
It will go fast so be careful not to overmix. Store in fridge until cookies are cool enough to frost.

Assembly

Allow cookies to cool completely before adding the mousse. Reserve one cookie for crumbling.
Use a 1.5 tablespoon scoop to add a big scoop of vanilla mousse to the centers of each cookie. Drizzle with your favorite caramel sauce. Crumble up the 13th cookie, sprinkle the crumbles on top of the cookies, and serve.

Notes

Soft Butter:

For this recipe, the butter should be soft enough that it can be mixed with the sugars without the aid of an electric mixer. It should not be melted.

Making Ahead:

I suggest storing the components separately and assembling the cookies just before serving. If you must prepare in advance, be sure to use a firm caramel sauce (like Mrs. Richardson's) so the caramel does not slide off before the cookies are served. Store any cookies with caramel or mousse in the fridge. Note that cookies with mousse on top will become soft in the fridge, but outside of that, they will keep up to 5 days refrigerated.

The undecorated oatmeal cookies can be stored at room temperature in an airtight container for up to 5 days.

Can I Freeze Leftovers?

Undecorated cookies can be frozen. Decorated cookies can also be frozen, but their appearance won't be as nice-looking. To help this, you can flash freeze them (freeze on a cookie sheet until frozen solid) and then wrap them in plastic wrap, package in a freezer-safe container and freeze for 1-2 months.

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