Giant Chocolate Oat Cookie Wedges

Name: Giant Chocolate Oat Cookie Wedges
Prep time: 15 min
Cook time: 40 min
Yield: 16
Ingredients: 3 cups (750 mL) Robin Hood® Oats Robin Hood® Quick Oats; 1 cup (250 mL) Robin Hood® Original All Purpose Flour Robin Hood® Original All Purpose Flour; 1/2 tsp (2 mL) baking soda; 1/2 tsp (2 mL) salt; 3/4 cup (175 mL) butter, softened; 1 cup (250 mL) packed brown sugar; 1/2 cup (125 mL) granulated sugar; 1 egg; 1/4 cup (50 mL) milk or water; 1 tsp (5 mL) vanilla extract; 1 pkg (350 g) semi-sweet chocolate chips

Prep Time 15 mins

Cook Time 40 mins

Serves 16

Difficulty N/A

Ingredients

3 cups (750 mL) Robin Hood^® Oats
1 cup (250 mL) Robin Hood^® Original All Purpose Flour
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) salt
3/4 cup (175 mL) butter, softened
1 cup (250 mL) packed brown sugar
1/2 cup (125 mL) granulated sugar
1 egg
1/4 cup (50 mL) milk or water
1 tsp (5 mL) vanilla extract
1 pkg (350 g) semi-sweet chocolate chips

Robin Hood^® Quick Oats

Robin Hood^® Original All Purpose Flour

Directions

Step 1:

Preheat oven to 350°F (180°C).

Step 2:

Combine oats, flour, baking soda and salt in a medium bowl.

Step 3:

Cream butter, sugars, egg, milk and vanilla in large mixer bowl on medium speed until light and creamy. Gradually add flour mixture on low speed, mixing until blended. Stir in chocolate chips. Press dough firmly into greased 10" (25 cm) springform pan or 12 1/4" x 1/2" (31 cm x 1.3 cm) pizza pan.

Step 4:

Bake in preheated oven for 35 to 40 minutes in springform pan or 25 to 30 minutes in pizza pan, or until light golden. Cool in pan on wire rack. Cut into wedges to serve.