Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Chocolate-Chip Oat-Coconut Skillet Cookie By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on April 27, 2020 Print Share Share Tweet Pin Email 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. 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. Print