SKILLET CHOCOLATE CHUNK COOKIE

Serves: 10

■ 1/2 cup (125 mL) all-purpose flour

■ 1/2 cup (125 mL) old-fashioned rolled oats 1/2 cup (125 mL) whole wheat flour

1/2 tsp (2.5 mL) baking powder

■ 1/2 tsp (2.5 mL) baking soda

■ 1/2 tsp (2.5 mL) salt

■ 1/4 cup (60 mL) salted butter, softened

■ 1/2 cup (125 mL) granulated sugar

■ 1 large egg

■ 1/3 cup (80 mL) maple syrup

■ 1 tsp (5 mL) vanilla

■ 1 cup (250 mL) chopped semi-sweet chocolate

1. Place brick on natural gas barbecue grid. Preheat barbecue on medium heat or on a setting that maintains a temperature of about 375 F (190 C) for 10-15 minutes.

2. Combine all-purpose flour, oats, whole wheat flour, baking powder, baking soda and salt in a bowl; set aside.

3. Using medium speed of an electric mixer, beat butter until creamy. Add sugar and beat until fluffy.

4. Using low speed, beat in egg, maple syrup and vanilla until blended. Gradually beat in flour mixture just until combined. Fold in chocolate.

5. Press dough into a greased 10-inch (25-cm) cast iron frying pan.

6. Set frying pan directly on top of brick. With lid down, bake cookie, rotating pan after 10 minutes, until golden brown and edges of cookie are set, about 20 minutes.

7. Serve warm.