Toasting the oats is the key to making these drop cookies absolutely irresistible, as it deepens the flavour and crisps up the texture.
- Prep time 20 minutes
- Total time 1 hour & 15 minutes
- 3/4 cups large-flake rolled oats
- 1 cup unsalted butter softened
- 1/2 cup packed brown sugar
- 1 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 225 g semisweet chocolate (about 8 oz) cut in 1/2-inch (1 cm) chunks
Spread oats onto rimmed baking sheet; bake in 325°F (160°C) oven until lightly toasted, 7 to 10 minutes. Let cool completely, about 30 minutes.
In large bowl, beat butter with brown sugar until fluffy. In separate bowl, whisk together 1/2 cup of the oats, the flour, cornstarch and salt; stir into butter mixture just until combined. If necessary, knead gently to form smooth dough. Stir in chocolate.
Roll by rounded 1 tbsp into balls. Gently press 1 side of each ball into remaining oats. Arrange, oats side up, 2 inches (5 cm) apart, on parchment paper–lined rimless baking sheets. Bake, 1 sheet at a time, in 325°F (160°C) oven until edges are light golden, about 15 minutes. Let cool completely on pans.
Tip from The Test Kitchen: These cookies are very soft when fresh out of the oven, but they harden as they cool.
Makes about 24 cookies.
Nutritional facts per cookie: about
- Fibre 1 g
- Sodium 52 mg
- Sugars 10 g
- Protein 2 g
- Calories 175.0
- Total fat 11 g
- Potassium 61 mg
- Cholesterol 20 mg
- Saturated fat 7 g
- Total carbohydrate 19 g
- Iron 6.0
- Folate 6.0
- Calcium 1.0
- Vitamin A 7.0