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 EGG

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

Instructions:

1. Coat two No. 6 Skillets with a thin layer of softened butter. Preheat oven to 375˚F.
2. 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.
3. In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, and sea salt.
4. Slowly add the dry ingredients to the butter-sugar mixture and mix on low speed, just until incorporated.
5. Remove bowl from the stand mixer. Using a spatula, fold in pecans, oats, coconut, and chocolate by hand.
6. 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.

*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.

Oh no! Not in a sweets mood? This little skillet has you covered for savory, too.

Spinach and Artichoke Dip with Jumbo Lump Crab

10 OUNCES FROZEN CHOPPED SPINACH

1 (14-OUNCE) CAN QUARTERED ARTICHOKE HEARTS

2 TEASPOONS OLIVE OIL

1 SHALLOT, FINELY CHOPPED

1/4 TEASPOON CRUSHED RED PEPPER

4 OUNCES CREAM CHEESE

1/4 CUP SOUR CREAM

1/4 CUP MAYONNAISE

3/4 CUP GRATED PARMESAN CHEESE, DIVIDED

OPTIONAL: 3 OUNCES JUMBO LUMP CRAB MEAT, PICKED OVER CAREFULLY FOR SHELLS

COARSE KOSHER SALT AND BLACK PEPPER, TO TASTE

CROSTINI, CRACKERS, RAW VEGETABLES, FOR SERVING

1. Preheat broiler.
2. Thaw frozen spinach fully and squeeze dry. Drain and rinse artichokes. Pat dry and chop into 1/2-inch pieces.
3. Heat olive oil in a medium pot over medium heat. Add shallot and cook, stirring until softened and fragrant, about 2 minutes. Add crushed red pepper, thawed spinach, and prepared artichokes. Season with salt and pepper. Continue to cook, stirring frequently, until any residual liquid from the spinach has evaporated and vegetables are seasoned and warmed through, about 5 minutes.
4. Turn off heat. Fold in cream cheese, sour cream, mayonnaise, and 1/2 cup of the parmesan cheese. Stir until melted. Taste and season with salt and pepper as needed. Gently fold in crab, if using, careful not to break up the large lumps.
5. Mound the warm dip into the No. 6 Skillet and top with remaining 1/4 cup parmesan cheese. Broil until cheese is melted and golden brown and dip is bubbling hot, 2-3 minutes. (Watch carefully so it does not burn.)
6. Remove from broiler and serve hot with crostini, crackers, or raw vegetables

We sincerely hope that y'all enjoy these recipes as much as we do. If you enjoyed these recipes, feel free to check out more of Smithey's delicious ideas on their blog! And don't forget to come in for your new No. 6 today!