SELF | May, 2014
photo by Con Poulos
yield
Makes 24 cookies
Instead of chocolate chips, chop up an antioxidant-rich bar of dark chocolate for these crispy cookies.
Ingredients
Preparation
Heat oven to 375° and set racks in upper and lower thirds of oven. In a food processor or blender, pulse 1 1/4 cups oats until very finely ground. Add cornstarch and baking powder; pulse briefly. In a large bowl, use an electric mixer to cream butter and sugars until light and fluffy. Add egg and vanilla and beat until smooth. Add flour mixture and stir until just combined. Fold in chocolate and remaining oats. Drop dough by tablespoons, 2 inches apart, onto 2 parchment-lined baking sheets. Sprinkle with salt. Bake until edges are golden brown, about 15 minutes. Cool on sheets 5 minutes; transfer to a wire rack to cool completely.
129 calories per cookie, 6 g fat (4 g saturated), 16 g carbs, 1 g fiber, 2 g protein
Nutritional analysis provided by Self
my notes
via Epicurious.com: New Recipes http://ift.tt/1ov7wM0
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