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Oatmeal Chocolate Chip Crisps




Source of Recipe


Gale Gand's "Short + Sweet: Quick Desserts With Eight Ingredients or Less"


List of Ingredients




3 C. rolled oats (not quick-cooking)
1 C. (2 sticks) unsalted butter, slightly softened
1 1/2 C. packed light brown sugar
2 large eggs
2 tsp. vanilla
1/2 tsp. baking soda
1/4 tsp. salt
1 (about 10 oz.) bag miniature chocolate chips, or cinnamon chips

Recipe



Preheat oven to 300 degrees F.

Line a sheet pan with parchment paper, nonstick foil, or a non-stick baking mat, or use a heavyweight nonstick pan. Put 2 C. oatmeal in food processor and process until finely ground and floury. In a mixer fitted with paddles, cream butter until soft and smooth. Mix in brown sugar. Add eggs and vanilla and mix until well-blended. In another bowl, stir together both ground and whole oatmeal, baking soda and salt. With mixer running at low speed, add dry ingredients to batter and mix just until blended. Add chocolate chips and mix just until blended. Drop dough by teaspoonfuls onto pan, 2-3 inches apart. Bake 13-15 minutes, until lightly browned. Let cool on pan, then store in an airtight container. Makes 4-5 dozen.

* Dough can be made and refrigerated up to 3 days before baking. Also, you can make lumps of dough and freeze in a locked plastic bag, then take them out for baking a few at a time. Add an extra minute to baking time.