Strawberry Oatmeal Cookie Cobbler

Strawberry filling:
6-7 cups fresh or frozen strawberries, halved (about 3 pounds)
1/4 cup brown sugar
1 tablespoon cornstarch
3 tablespoons salted butter
2 teaspoons vanilla extract
 
Cookie topping:
1 stick (8 tablespoons) salted butter, melted
3/4 cup brown sugar
1 large egg
2 teaspoon vanilla extract
1 cup all-purpose flour
1 cup old-fashioned oats
1/2 teaspoon baking soda
1/2 teaspoon salt
 
Heat the oven to 350° F.
 
Make the strawberry filling:
Combine the strawberries, brown sugar, cornstarch, and butter in a large, oven-safe skillet set over high heat. Bring the berries to a boil and cook for 5-10 minutes until their juices are bubbling. Remove from the heat and add the vanilla, tossing to combine.
 
Make the cookie topping:
In a bowl, whisk together 8 tablespoons of melted butter, brown sugar, an egg, and vanilla. Add the flour, oats, baking soda, and salt.
 
Sprinkle the cookie dough over the fruit. Bake for 30-40 minutes.
 
Serves 8.
 
From Half-Baked Harvest blog