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Crunchy Oatmeal Chippers




Source of Recipe


By The Canadian Living Test Kitchen


List of Ingredients




1/4 cup (50 mL) Butter, softened
3/4 cup (175 mL) Packed brown sugar
1 Egg
1/3 cup (75 mL) Corn syrup
2 tsp (10 mL) Vanilla
1-3/4 cups (425 mL) Large-flake rolled oats
1 cup (250 mL) All-purpose flour
1 tsp (5 mL) Baking powder
1/4 tsp (1 mL) Salt
1/3 cup (75 mL) Miniature chocolate chips



Recipe



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)

More Information


TIP: Miniature chocolate chips go further than large ones, so there's chocolate in every bite. If using regular chips, chop coarsely