Freeze individual cookies unbaked, then take out a few at a time as needed. That way you'll have treats conveniently at the ready to tame the cookie monsters in your house.
- Portion size 36 servings
- Credits : © CanadianLiving.com
Ingredients
Method
In large bowl and using electric mixer, beat butter with sugar just until sugar is moistened; beat in egg, corn syrup and vanilla. In separate bowl, combine oats, flour, baking powder and salt ; stir in chocolate chips. Stir into butter mixture.
Drop by tablespoonful (15 mL) about 2 inches (5 cm) apart onto parchment paper-lined or foil-lined baking sheets; flatten slightly. (Cookies can be prepared to this point frozen on sheets until firm, then transferred to freezer bags or airtight container and frozen for up to 1 week. Do not thaw; increase baking time to 12 minutes.)
Bake in centre of 375°F (190°C) oven for 10 minutes or until lightly browned but still soft. Let cool on sheets on rack for 3 minutes; transfer to rack and let cool completely. (Cookies can be stored in airtight container at room temperature for up to 5 days or in freezer for up to 1 month)
Nutritional facts <b>Per cookie:</b> about
- Sodium 42 mg
- Protein 1 g
- Calories 80.0
- Total fat 2 g
- Cholesterol 9 mg
- Saturated fat 1 g
- Total carbohydrate 13 g
%RDI
- Iron 4.0
- Folate 1.0
- Calcium 1.0
- Vitamin A 2.0
