A chewy, buttery centre and a crisp edge make this the ultimate oatmeal cookie. Quick-cooking rolled oats are the key to the well-loved, homey texture, so be sure to avoid instant oats, which will cause the cookies to spread too much.
- Portion size 40 servings
- Credits : Canadian Living: Holiday 2012
Ingredients
Method
In bowl, beat together butter, brown sugar and granulated sugar until fluffy; beat in egg and vanilla. Whisk together flour, baking soda and salt; stir into butter mixture. Stir in rolled oats. Stir in chocolate chips.Drop by rounded 1 tbsp, about 2 inches (5 cm) apart, onto parchment paper–lined or greased baking sheets. With fork, flatten to 1-inch (2.5 cm) thickness.
Bake in 350°F (180°C) oven until edges are golden, 8 to 10 minutes. Let cool on pan on racks for 5 minutes; transfer to racks and let cool completely. (Make-ahead: Store in airtight container for up to 3 days.)
Nutritional facts Per cookie: about
- Fibre 1 g
- Sodium 98 mg
- Sugars 13 g
- Protein 2 g
- Calories 144.0
- Total fat 8 g
- Potassium 70 mg
- Cholesterol 17 mg
- Saturated fat 5 g
- Total carbohydrate 19 g
%RDI
- Iron 6.0
- Folate 5.0
- Calcium 1.0
- Vitamin A 4.0
