CAMPFIRE CHOCOLATE CHUNK COOKIE
Recipe & photos by @freshoffthegrid
Soft, chewy, and loaded with chocolate, this giant-sized oatmeal chocolate chunk cookie can be made over your campfire using just a cast iron skillet!
If you are looking to expand your camping dessert menu, then you have to check out this Campfire Oatmeal Chocolate Chunk Skillet Cookie. It has all the same wholesome nostalgia of a home baked oatmeal cookie, but it’s sharing-sized!
We developed this recipe in partnership with Endangered Species Chocolate, who sent us a variety pack of their milk and dark chocolate bars. We love using whole chocolate bars (instead of chips) when making cookies. We only chop them up roughly, so we occasionally get chunks of melty chocolate. It also allows us to customize the flavor of the cookie. For this particular recipe we used their Salted Peanut Dark Chocolate bar, but many of their flavor varieties would work just as well.
It took a little bit of time to develop this recipe, but we were happy to find a way to make this cookie without any speciality equipment like a Dutch oven. All you need to enjoy a freshly baked campfire cookie is a cast iron skillet.
If you like oatmeal cookies, then you’re going to love this recipe. Watch out s’mores, this one might become your new favorite camping dessert tradition!
Cast Iron Skillet: We used a 8” cast iron skillet, but a 10” would work as well. The cookie just might not extend all the way out to the edge of the pan.
Parchment Paper: This is a critical component. Prevents the cookie from sticking to the cast iron and reduces the risk of baking the bottom.
Aluminum Foil: Use this to cover your skillet. You want to trap as much heat inside in order to properly cook the top of the cookie.
Tips for Making A Campfire Skillet Cookie
- Make the dough ahead of time at home. The dough handles much better when it’s chilled, so there’s no advantage to trying to make the dough at the campsite. Make it at home and then store it in your cooler inside a resealable container.
- Line your cast iron skillet with parchment paper. This step is critical. The parchment paper prevents the cookie from sticking to the cast iron and over cooking on the bottom.
- Cover your skillet with either a lid or aluminum foil. This will trap the ambient heat and help cook the top of your cookie.
- Cook over low, indirect heat. Raise the grill grate up, move the embers to the side, do what you need to do to keep the heat low and even as possible.
- The cookie is ready when the edges start to brown and the middle starts to (but is not fully) set.
- Allow the cookie to cool! We know this is the hardest step to follow. But the sugars need to cool down in order to set. Using the parchment paper, lift the cookie out of the hot skillet to speed this process up.
- 1 cup AP flour (120grams)
- 1/2 tsp baking soda
- 1 cup brown sugar
- 1/2 cup butter (melted)
- 1 tsp vanilla extract
- 1/2 teaspoon salt
- 1 large egg
- 1 1/2 rolled oats
- 1 bar of ESC chocolate (chopped)
- Mix the flour and baking soda in a small bowl and set aside.
- Add the brown sugar, melted butter, vanilla extract, and salt to the bowl of a stand mixer. Briefly mix to incorporate, then add the egg and beat until smooth.
- Add half the flour mixture and mix until just combined, then add the rest of the flour and mix until smooth.
- Add the rolled oats and mix until a sticky dough forms.
- Add the chopped chocolate and gently mix with a spoon until incorporated into the dough.
- Store the dough in an airtight container in your cooler until you’re ready to bake.
- At the campsite, line a cast iron skillet with parchment paper. Add the dough and spread it into an even layer.
- Cover with foil, and then place over low indirect heat on your campfire or grill. Bake for about 30 minutes until the edges start to brown and the middle starts to set.
- Remove from the fire, then lift the cookie out of the skillet using the edges of the parchment paper and let it cool.
- Cut into a few pieces and enjoy with a dollop of whipped cream!