Oatmeal Chipper Skillet Cookie

Cooking Instructions

• Heat oven to 350°F.
• In large bowl, beat butter and sugars with electric mixer until creamy.
• Add egg and vanilla; beat well.
• Add combined flour, baking soda and salt; mix well.
• Stir in oats and chocolate chips; mix well.
• Press dough evenly into bottom of 10-inch nonstick ovenproof skillet.
• Bake 20 minutes or until top is lightly browned. (Do not overbake as cookie will continue to bake after it is removed from oven.)
• Cool about 10 minutes.
• Cut into 8 wedges.
• Serve with ice cream and, if desired, caramel topping.

Serving Tips

Extra-Easy Variation:

Gently knead 1 cup Quaker® Quick or Old Fashioned Oats (uncooked) into an 18-ounce package of refrigerated chocolate chip cookie dough. Press evenly into bottom of 10-inch nonstick ovenproof skillet. Bake at 350°F 20 minutes or until top is lightly browned. Continue as directed above.Extra-Easy Variation: Gently knead 1 cup Quaker® Quick or Old Fashioned Oats (uncooked) into an 18-ounce package of refrigerated chocolate chip cookie dough. Press evenly into bottom of 10-inch nonstick ovenproof skillet. Bake at 350°F 20 minutes or until top is lightly browned. Continue as directed above.