|60 ml||salted butter — soft|
|80 ml||brown sugar|
|5 ml||Robertson's vanilla essence|
|1||eggs — large|
|125 ml||flour — self-raising|
|60 ml||oats — rolled|
|60 ml||white chocolate — chips|
|60 ml||speckled egg chocolate candies|
|500 ml||ice cream — vanilla|
Preheat the oven to 180°C and grease a 15cm cast iron pan with nonstick cooking spray.
For the skillet cookie, combine the butter, sugar and vanilla essence and whisk until pale and creamy, 2 mins.
Whisk in the egg and flour.
Stir in the oats, chocolate chips and chocolate candies.
Spoon the mixture into the prepared pan, smooth out the top and bake until golden, 20-25 mins.
Serve the skillet cookie warm or cold with vanilla ice cream.
If preferred, replace the speckled egg chocolate candies with your favourite flavoured chocolate, like peppermint crisp or Turkish delight, which has been chopped into bite-size chunks.