I always end up with too many extra cans of sweetened condensed milk in my pantry that are close to, or just past, their expiration date. I don’t even know how I end up with multiple extras cans…I don’t bake with it often, so I don’t know what makes me buy more. I love it but I just don’t end up using it much, which is probably a good thing because it isn’t exactly healthy.
So when I see a recipe that uses sweetened condensed milk, I always think to myself “This will be the perfect way to use up a can!”. I throw the recipe on a Pinterest board or print it, and never get around to making it. But when I saw a recipe for a Chocolate Chip Peanut Butter Oatmeal Skillet Cookie on Averie Cooks, I was determined to make it. Any recipe that I’ve ever made of hers is amazing, so I knew it would turn out. I’m actually kind of embarrassed at how many of her recipes that I have pinned. I kind of feel like a stalker. While many of her recipes aren’t gluten-free, they are pretty easy to adapt. Truthfully, most recipes are easy to adapt using a good gluten-free flour blend, but people are usually too scared to try. And Averie’s pictures look amazing, where mine look not so amazing (so click the link above to see how good the recipe could look if you weren’t trying to take the pictures in between baby feedings in poor evening lighting).
This recipe was fantastic when it was just out of the oven and gooey and warm, and it was also good at room temperature when it was more firm. If you store it in the fridge, it’ll be a little tough to cut as the pb/condensed milk mixture hardens a bit, but if you let it come to room temp., it’ll be all good. If you like the gooey/warm version, just heat up a piece. Bonus points of deliciousness if you top it with Breyer’s Vanilla Bean Ice Cream, which of course, I didn’t think to take a picture of in all it’s glory.
- 1 stick unsalted butter, melted
- 3/4 cup light brown sugar, packed
- 1 egg
- 2 teaspoons vanilla extract
- 3/4 cup gluten-free flour blend (or all-purpose if you don’t need gf)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups old-fashioned whole oats (used certified gf if needed)
- 1 14 oz can sweetened condensed milk
- 1/2 cup creamy peanut butter
- 1 cup semi-sweet chocolate chips
- Preheat oven to 350 degrees. Spray a 10 inch cast iron skillet with cooking spray.
- In a large bowl, whisk together the melted butter, egg, sugar and vanilla for about 1 minute or until the batter is light and fluffy. Add the flour, salt and baking soda and stir with a spatula until just blended. Add the oats and stir until combined.
- Add about 3/4 of the batter to skillet. Reserve the remaining batter and set the skillet aside.
- In a small bowl, whisk the sweetened condensed milk and peanut butter together until smooth. Taste is and have your mind blown. Pour the mixture over the dough in the skillet.
- Sprinkle the chocolate chips evenly over the top of the condensed milk mixture.
- Spoon chunks evenly of the reserved dough over the chocolate chips in the skillet. This will form a crust over the top of the cookie.
- Bake for about 25 minutes or until the edges of the cookie are slightly crisp. The center will be really gooey, but will set up as it cools.