Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Chocolate-Chip Oat-Coconut Skillet Cookie 5.0 (1) 1 Review By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on April 27, 2020 Rate PRINT Share Prep Time: 15 mins Total Time: 55 mins Yield: 10 to 12 Serves A guaranteed crowd-pleaser, this big, chewy cookie is chock-full of oats, coconut, and chocolate. Cut slices and serve warm with ice cream. Cook Mode (Keep screen awake) Ingredients ⅔ cup unbleached all-purpose flour ¼ teaspoon baking soda ¼ teaspoon kosher salt 5 tablespoons unsalted butter, room temperature ¼ cup granulated sugar ½ cup packed light-brown sugar 1 large egg ½ teaspoon pure vanilla extract ⅔ cup instant oats ¼ cup sweetened shredded coconut 1 cup semisweet chocolate chips Vanilla ice cream, for serving Directions Preheat oven to 350 degrees. Whisk together flour, baking soda, and salt. Beat butter with sugars on medium speed until creamy, about 3 minutes. Beat in egg and vanilla. Beat in flour mixture, then oats, coconut, and chocolate. Spread mixture evenly into a 10-inch ovenproof nonstick skillet (preferably cast iron). Bake until just set in center and golden around edges, 20 to 25 minutes. Let cool 15 minutes, then serve warm with ice cream. The Ingalls Cook's Notes You can sprinkle an additional two tablespoons of coarsely chopped chocolate, or chocolate chips or disks, on top before baking. Originally appeared: Martha Stewart Living, January/February 2019 Rate It PRINT