Decadent Chocolate Chunk Skillet Cookies

by Caren McSherry

I have added oatmeal to these totally awesome double French chocolate cookies for no other reason than to appease the minimal (if any) guilt that may be associated with consuming the best darn chocolate-oatmeal-coconut cookie you’ve ever eaten.

Ingredients:

8 tbsp unsalted butter
¼ cup white sugar
¼ cup brown sugar
1 egg
1 tsp pure vanilla extract
¾ cup unbleached all-purpose flour
½ tsp baking powder
½ tsp sea salt
½ cup chopped nuts (walnuts, pecans, or your choice)
2/3 cup shredded coconut
1 ½ cups good quality chocolate, chopped
¼ cup rolled oats

Method:

1. Preheat the BBQ to medium-high heat. Beat the butter together with both the white and brown sugars until fluffy, about 5 minutes. Add the egg and vanilla and beat until mixed. Sift together the flour, baking powder, and salt. Mix it into the batter along with the nuts, coconut, chocolate, and rolled oats. Beat to incorporate the ingredients evenly.
2. If using an 8” skillet, divide the dough in half and press into the cast iron skillet (for a 12” skillet, use all the dough). Place in pre-heated BBQ on indirect heat with the lid down for 10 minutes, or until golden in colour. Check occasionally. You may need to rotate the pan for even baking.
3.Remove from BBQ, let cool slightly, then top with scoops of vanilla ice cream and enjoy.

- Makes 2 8” skillet cookies or 1 12” skillet cookie