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What's This?
Serving size 24

Ingredients

2 ¼ cup old-fashioned oats, divided1 Tbsp cornstarch½ tsp baking powder½ cup unsalted butter, softened⅓ cup granulated sugar⅓ cup packed light-brown sugar1 large egg1 tsp pure vanilla extract1 cup coarsely chopped bittersweet chocolate (at least 65 percent cacao) Parchment paper½ tsp kosher or sea salt

Directions

  1. Heat oven to 375° and set racks in upper and lower thirds of oven.
  2. 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.
  3. 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.

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Nutrition Facts

Provided by: SELF

Per Single Serving / Serves 24 Total

  • Calories 129
  • Total Fat 6g
  • Saturated Fat 4g
  • Total Carbohydrates 16g
  • Fiber 1g
  • Protein 2g
*

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Dessert, Cookie, Gluten Free, Chocolate, Baking

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