Cut up DOVE® Milk Chocolate Hearts into 6 or 8 pieces each.

In a food processor, process 2 Tablespoons of rolled oats. Add to a mixing bowl with flour, baking soda, salt and ground cinnamon. Mix with a rubber spatula and set aside.

Add butter and brown sugar to a medium-sized mixing bowl. Using an electric hand mixer, cream the butter and sugar together, about 60 seconds. Add vanilla extract and the egg white. Mix thoroughly.

In two batches, add the mixed flour mixture to the wet ingredients. Carefully fold in with the rubber spatula. Don’t overtax. Add the DOVE chocolate pieces and fold in until combined. Chill the dough for at least three hour. (The dough can be made ahead of time.)

Add the cookie dough to two 5 or 6-inch seasoned cast iron skillets. Use an angled spatula sprayed with baking spray to spread the cookie dough so it’s evenly spread out and the top is smooth.

Bake for 14 to 16 minutes at 350 degrees F, or until cookie dough is baked through to desired doneness. Remove from oven and place on a cooling rack and allow to cool at least 15 minutes.

Serve with ice cream and unwrapped DOVE Milk Chocolate Hearts on top.