Crunchy Oatmeal Chippers

Author: Canadian Living

Freeze individual cookies unbaked, then take out a few at a time as needed. That way you'll have treats conveniently at the ready to tame the cookie monsters in your house.

  • Portion size 36 servings
  • Credits : © CanadianLiving.com

Ingredients

  • 1/4 cup butter softened
  • 3/4 cups packed brown sugar
  • 1 egg
  • 1/3 cup corn syrup
  • 2 teaspoons vanilla
  • 1 3/4 cup large flake rolled oats
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup miniature chocolate chips

Method

In large bowl and using electric mixer, beat butter with sugar just until sugar is moistened; beat in egg, corn syrup and vanilla. In separate bowl, combine oats, flour, baking powder and salt ; stir in chocolate chips. Stir into butter mixture.

Drop by tablespoonful (15 mL) about 2 inches (5 cm) apart onto parchment paper-lined or foil-lined baking sheets; flatten slightly. (Cookies can be prepared to this point frozen on sheets until firm, then transferred to freezer bags or airtight container and frozen for up to 1 week. Do not thaw; increase baking time to 12 minutes.)

Bake in centre of 375°F (190°C) oven for 10 minutes or until lightly browned but still soft. Let cool on sheets on rack for 3 minutes; transfer to rack and let cool completely. (Cookies can be stored in airtight container at room temperature for up to 5 days or in freezer for up to 1 month)

Nutritional facts <b>Per cookie:</b> about

  • Sodium 42 mg
  • Protein 1 g
  • Calories 80.0
  • Total fat 2 g
  • Cholesterol 9 mg
  • Saturated fat 1 g
  • Total carbohydrate 13 g

%RDI

  • Iron 4.0
  • Fibre 0.0
  • Folate 1.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 2.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Crunchy Oatmeal Chippers

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