- 24
Ingredients
- 1/2 cup(s) uncooked quick oats, (not instant)
- 1 cup(s) all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp table salt
- 4 Tbsp unsalted butter, melted and cooled
- 3/4 cup(s) packed brown sugar
- 1 large egg(s)
- 1 tsp vanilla extract
- 2 oz white chocolate chips, or 1 bar cut into 1⁄4-inch pieces
- 2 oz semisweet chocolate, or bittersweet, cut into 1⁄4-inch pieces
Preparation
Step 1
Place the oven racks in the upper and lower thirds of the oven and preheat the oven to 350°F. Spray 2 large baking sheets with nonstick spray.
Put the oats in a blender and process until finely ground. Combine the oats, flour, baking soda, and salt in a small bowl; set aside. With an electric mixer on low speed, beat the butter, brown sugar, egg, and vanilla in a large bowl until well blended. Add the flour mixture and beat until blended. Combine 1 tablespoon each of the white and bittersweet chocolates in a small bowl; set aside. Stir the remaining white and bittersweet chocolates into the dough.
Drop the dough by level tablespoonfuls onto the baking sheets 2 inches apart, making a total of 24 cookies. With a glass dipped in flour or with your fingers, press each mound to make 2-inch rounds. Sprinkle the cookies evenly with the reserved chocolate, pressing lightly so it adheres. Bake until lightly browned along the edges, 9 – 11 minutes, rotating the baking sheets halfway through the baking. Let cool on the baking sheets on racks about 1 minute. With a spatula, transfer the cookies to racks and let cool completely. Yields 1 cookie per serving.