Flourless Oatmeal Chocolate-Chunk Cookies
Serves: 3
Carolyne Schoen
1 January 1970
Based on User reviews:
69
Spice
68
Sweetness
56
Sourness
30
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
2.25 cups
Oat (old-fashioned, divided)1 tbsp
Cornstarch1 tsp
Baking Powder1 cup
Granulated Sugar1 large
Egg1 tsp
Pure Vanilla Extract1 tsps
Sea Salt (kosher or)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
3
Add cornstarch and baking powder; pulse briefly
4
In a large bowl, use an electric mixer to cream butter and sugars until light and fluffy
5
Add egg and vanilla and beat until smooth
6
Add flour mixture and stir until just combined
7
Fold in chocolate and remaining oats
8
Drop dough by tablespoons, 2 inches apart, onto 2 parchment-lined baking sheets
9
Sprinkle with salt
10
Bake until edges are golden brown, about 15 minutes
11
Cool on sheets 5 minutes; transfer to a wire rack to cool completely
12
Heat oven to 375° and set racks in upper and lower thirds of oven
13
In a food processor or blender, pulse 1 1/4 cups oats until very finely ground
14
Add cornstarch and baking powder; pulse briefly
15
In a large bowl, use an electric mixer to cream butter and sugars until light and fluffy
16
Add egg and vanilla and beat until smooth
17
Add flour mixture and stir until just combined
18
Fold in chocolate and remaining oats
19
Drop dough by tablespoons, 2 inches apart, onto 2 parchment-lined baking sheets
20
Sprinkle with salt
21
Bake until edges are golden brown, about 15 minutes
22
Cool on sheets 5 minutes; transfer to a wire rack to cool completely