Oaty Hokey Pokey Cookie

Ingredients: 

125g Westgold Unsalted Butter

1 1/4c caster sugar

1 egg

2t vanilla essence

1/4t baking soda 

1/2t baking powder

1 1/2c flour

1/2t salt

1/2 c jumbo oats, save 2T to sprinkle

150g hokey pokey chocolate, chopped

50g dark chocolate, chopped

1/2c pecans, chopped, save 2T to sprinkle

Hokey pokey ice cream to serve

Method: 

Preheat oven to 160deg.

Grease a 26cm skillet.

Melt the butter and sugar together on a low temperature.

Whisk in the egg & vanilla.

Add the flour, baking powder, soda, salt and oats and stir until smooth.

Mix in ¾ of chopped chocolate.

Spoon mix into the skillet and sprinkle remaining chocolate, oats and pecans on the top.

Bake 25-30 mins until golden but still soft & gooey in the centre.

Top with scoops of hokey pokey ice cream and serve immediately.