Crunchy Oatmeal Chippers
This recipe makes 36 cookies servings
Nutritional Info |
|
|---|---|
| Per cookie: about | - |
| cal | 80 |
| pro | 1 g |
| total fat | 2 g |
| sat. fat | 1 g |
| carb | 13 g |
| fibre | 1 g |
| chol | 9 mg |
| sodium | 42 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 4 |
| vit A | 2 |
| folate | 1 |
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.
Ingredients
- 1/4 cup butter, softened
- 3/4 cup packed brown sugar
- 1 egg
- 1/3 cup corn syrup
- 2 tsp vanilla
- 1-3/4 cups large flake rolled oats
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/3 cup miniature chocolate chips
Preparation
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)
Additional information :
Tip: Miniature chocolate chips go further than large ones, so there's chocolate in every bite. If using regular chips, chop coarsely.
Source : © CanadianLiving.com
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