Oatmeal Chocolate Chip Cookies
Classic cookies are always a summer weekend favourite and easy for even a non-baking guest to make. Save some to bake into another treat, Fudgy Cookie Brownies, for a completely different sweet.
Servings: 36
Ingredients:
| Nutritional Info | |
| Per cookie: about | - |
| cal | 119 |
| pro | 1 g |
| total fat | 6 g |
| sat. fat | 3 g |
| carb | 16 g |
| fibre | 1 g |
| chol | 16 mg |
| sodium | 75 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 5% |
| vit A | 4% |
| folate | 4% |
-
2/3 cup (150 mL) butter, softened
1 cup (250 mL) packed brown sugar
1 egg
2 tsp (10 mL) vanilla
1-1/2 cups (375 mL) large-flake rolled oats
1 cup (250 mL) all-purpose flour
1/2 tsp (2 mL) each baking powder and baking soda
1/4 tsp (1 mL) salt
1-1/2 cups (375 mL) chocolate chips
Preparation:
Line rimless baking sheets with parchment paper; set aside.
In large bowl, beat butter with sugar until fluffy; beat in egg and vanilla. In separate bowl, whisk together rolled oats, flour, baking powder, baking soda and salt - stir into butter mixture until combined. Stir in chocolate chips.
Drop by heaping 1 tbsp (15 mL), about 2 inches (5 cm) apart, onto prepared pans. Bake in top and bottom thirds of 375°F (190°C) oven, rotating and switching pans halfway through, until golden, about 12 minutes. Transfer to rack; let cool. (Make-ahead: Store in airtight container for up to 5 days or freeze for up to 2 weeks.)
Source
Canadian Living Magazine: July 2006
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