Oatmeal Chocolate Chip Cookies
This recipe makes 36 servings
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 |
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.
Ingredients
- 2/3 cup butter, softened
- 1 cup packed brown sugar
- 1 egg
- 2 tsp vanilla
- 1-1/2 cups large-flake rolled oats
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1-1/2 cups 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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