Name: Easter skillet cookie
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Baking
Ingredients: 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

Recipe Disclaimer

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Ingredients (9)

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

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Method:

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.

TIP:
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.