2 cups semisweet chocolate chips, divided
1 stick butter, softened
1/2 cup granulated sugar
1 large egg
1/4 tsp vanilla extract
3/4 cup all-purpose flour
3/4 cup quick oats, raw
1 tsp baking powder
1/4 tsp baking soda
dash of salt
Preheat oven to 375 degree.
Melt 1 cup of the chocolate chips in a small saucepan and set aside.
Beat the butter and sugar until fluffy; add the melted chocolate, egg, and vanilla extract.
Combine the flour, oats, baking powder, baking soda, and salt together in a small bowl; add to the chocolate mixture blending together well. Stir in the remaining cup of chocolate chips.
Drop cookie dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake at 375 degrees 8 to 10 minutes or just until set. Do not overbake these cookies; the centers will still look soft when cookies are done baking. Cool for a minute on the cookie sheets then transfer to wire racks to cool completely. Store in a tightly covered container.
1/2 cup granulated sugar
1 large egg
1/4 tsp vanilla extract
3/4 cup all-purpose flour
3/4 cup quick oats, raw
1 tsp baking powder
1/4 tsp baking soda
dash of salt
Preheat oven to 375 degree.
Melt 1 cup of the chocolate chips in a small saucepan and set aside.
Beat the butter and sugar until fluffy; add the melted chocolate, egg, and vanilla extract.
Combine the flour, oats, baking powder, baking soda, and salt together in a small bowl; add to the chocolate mixture blending together well. Stir in the remaining cup of chocolate chips.
Drop cookie dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake at 375 degrees 8 to 10 minutes or just until set. Do not overbake these cookies; the centers will still look soft when cookies are done baking. Cool for a minute on the cookie sheets then transfer to wire racks to cool completely. Store in a tightly covered container.
Yield: 3 dozen cookies of 97 calories each.
File photo of this cookie.
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