OATMEAL CHIPPER SKILLET COOKIE

Served warm right out of the skillet, the cookie-wedges make a terrific snack with a glass of milk or they can be topped with a scoop of vanilla ice cream for dessert. If time is really tight, you can skip the measuring and mixing and knead 1 cup of quick or old fashioned oats into a tube of refrigerated chocolate chip cookie dough.

1/2 cup (1 stick) butter, softened
1/2 cup firmly packed brown sugar
1/4 cup granulated sugar
1 egg
1 teaspoon vanilla
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups Quaker oats (quick or old fashioned, uncooked)
1 cup semisweet chocolate chips
Vanilla Ice Cream (optional)
Caramel Ice Cream Topping or Chocolate Syrup (optional)

Preheat oven to 350 degrees F.

In large bowl, beat butter and sugars with electric mixer until creamy. Add egg and vanilla; beat well.

In small bowl, combine flour, baking soda and salt. Add to butter mixture; 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 to 16 wedges. Serve with ice cream and caramel topping or chocolate syrup, if desired.

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. Cool 10 minutes in pan. Cut into wedges.

Servings: 8-16
Source: Quaker Oatmeal