If made in a skillet, is it still a cookie???

The answer is YES! Not only are they cookies, they are the FAVORITE cookie of my home as a child. My mom would make these little balls of heaven and douse them heavily in powdered sugar, lining them up perfectly on waxed paper. Meanwhile, in a mission worthy of any CIA operative, my brothers and I would sneak around the corner of the kitchen and grab as many as our chubby little hands could carry without getting caught. We were pretty good at it because when Mom got into assembly line mode the four horsemen of the Apocalypse could ride through and she wouldn't notice. When she was done and turned to look at her perfect lines the scream that would echo through the house let us know the jig was up. Of course we, being little imps, would do our best to put on our "innocent" faces and when questioned would sweetly say, "Noooo mommy, it wasn't us".....and we'd bat our sweet little lashes at her. Unbeknownst to us was the fact that our chests and tummies were totally covered in powdered sugar. Aaah, youth. Anyway, I promise you're going to love these cookies! Even my crazy, picky eater step son loves them and let me tell you, that says A LOT!

Let me know what you think.....Enjoy!

Skillet Cookies
*Note - In the pictures I'm making a double batch.

1/2 C Butter
1 C Sugar
1 C Chopped Dates
1 Egg, beaten
1 tsp Vanilla
2 1/2 C Rice Krispies
Powdered Sugar

In a large skillet melt the butter. Add the sugar and dates, and cook on low until everything melts, whisking for four minutes.

Take off the heat. In a bowl beat the eggs and add a spoon or two of the hot mixture to the eggs and stir in. This will temper the eggs, bringing them up to the temperature of the mixture in the skillet preventing them from scrambling when added.

Add this to the pan and whisk constantly and briskly for a couple minutes until mixed. Add vanilla and krispies and remove from heat. Allow this mixture to cool for about 10 minutes. You can use your hands to form the balls but I use a small scoop.

 
Roll in powdered sugar and let cool and set up for at least 20 minutes. Store in an airtight container.