Make ahead: Cookie dough can be made ahead through step 5. Cover tightly and refrigerate dough for up to 2 days. When you are ready to bake, bring out to room temperature for 15-20 minutes then bake as directed.
Yields 2 skillet cookies to serve 4
4 ounces (1 stick) unsalted butter, at room temperature, plus more for the skillets
1/4 cup granulated sugar
1/3 cup dark brown sugar
1 1/2 teaspoons vanilla extract
3/4 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon fine sea salt
1/2 cup chopped pecans
1/2 cup old-fashioned oats
1/4 cup unsweetened coconut flakes
1/2 cup roughly chopped semisweet chocolate
Coat two No. 6 Skillets with a thin layer of softened butter. Preheat oven to 375˚F.
Combine 4 ounces softened butter, granulated sugar, and brown sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until creamy, about 1-2 minutes. Turn the mixer off and scrape down the sides of the bowl. Add egg and vanilla and beat on medium speed, just until incorporated. Scrape down the sides again.
In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, and sea salt.
Slowly add the dry ingredients to the butter-sugar mixture and mix on low speed, just until incorporated.
Remove bowl from the stand mixer. Using a spatula, fold in pecans, oats, coconut, and chocolate by hand.
Divide dough evenly among prepared skillets. Transfer to the preheated oven and bake until golden brown and just cooked through, 23-25 minutes. Let cool for 5 minutes, then serve warm from the skillet.