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This weekend, bake the dessert to rule all other holiday desserts: an oversized, chewy, gooey celebratory skillet cookie à la Martha Stewart. This dessert requires no rolling, no molding, and no stamping of cookies; and it takes all of 15 minutes to prep.
“What could be better than a giant skillet cookie? It’s crispy and chewy around the edges, and soft and gooey in the center. Our recipe only requires one bowl and a wooden spoon—no mixer necessary. It’s an easy treat that’s faster than making a batch of your favorite chocolate chip cookies. Get the recipe at the link in our bio,” Stewart writes on Instagram.
Stewart’s chocolate-chip oat-coconut skillet cookie is chock-full of just that: chocolate, oats, and coconut. And when you’re ready to serve, top with a few scoops of vanilla ice cream. We’re drooling just thinking about it.
To bake the dessert, you’ll need the usual suspects: AP flour, baking soda, kosher salt, unsalted butter, sugar, pure vanilla extract, and an egg, as well as light-brown sugar, instant oats, shredded coconut, and semisweet chocolate chips. And don’t forget the one item that makes this dessert so special: the skillet!
“It’s important to note that baking your skillet cookie in cast iron is what gives the dessert the best crust,” says MarthaStewart.com Senior Food Editor Victoria Spencer.
If you don’t have a skillet — or are in the market for a new one — we highly recommend picking up the Lodge 12-inch skillet. It’s Garten’s favorite, too.
Another fun tip from the Martha Stewart team? Sprinkle an additional two tablespoons of coarsely chopped chocolate, or chocolate chips or disks, on top of the cookie before baking.
And there you have it! An incredibly easy, incredibly delicious, dessert perfect for the holidays — or any day, really. Who are we kidding?
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