I have no idea why I hadn’t made Oatmeal Coconut Chocolate Chip Cookies up until this point. The whole difference is that you bake in a cast-iron skillet, doesn’t it add some charm? I definitely do not use my skillet enough (How in the world are you supposed to properly clean and season that thing?!) so this was a perfect opportunity to break it out.
Oatmeal Cookies in a skillet are when you mix up your cookie dough as normal and then press it into a greased skillet and bake. It saves so much time, right – it is all done in 30 minutes!
Originally published and photo made by Good Thymes Good Food in 2013.
- 1 cup unsalted butter (2 sticks)
- ¾ cup firmly packed brown sugar
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp. vanilla extract
- 2 ¼ cups flour
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 2 cups old-fashioned rolled oats
- 2 cups sweetened flaked coconut (choose what you like: toasted or untoasted)
- 2 cups chocolate chips (semi-sweet or dark chocolate)
- Preheat the oven to 375º F and grease a 10 or 12-inch cast-iron skillet (or a 9×9″ glass baking dish); set aside.
- In a bowl beat the butter and sugar for 3 min until it’s light and fluffy. Scrape down the bowl and beat again for 30 seconds. Beat in all eggs, one at a time, and vanilla, scraping down the sides of the bowl if needed.
- In a medium bowl, whisk together baking powder, flour, salt, and baking soda. Slowly add the flour mixture to the butter mixture and mix until almost combined.
- Add oat and coconut, and mix well until no flour streaks are remaining. Stir in chocolate chips making sure that everything is well combined.
- Press the cookie dough evenly over the bottom of the prepared skillet and bake for 30-40 minutes, until golden brown and a toothpick or a cake tester comes out with only a few crumbs attached.
- Cool before slicing.