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.
- Portion size 36 servings
- Credits : Canadian Living Magazine: July 2006
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.)
Nutritional facts <b>Per cookie:</b> about
- Sodium 75 mg
- Protein 1 g
- Calories 119.0
- Total fat 6 g
- Cholesterol 16 mg
- Saturated fat 3 g
- Total carbohydrate 16 g
- Iron 5.0
- Folate 4.0
- Calcium 1.0
- Vitamin A 4.0