This recipe for Chocolate Oat Cookies comes from The Giant Book of Chocolate published by Barron's.They were simple and baked up nicely - they were flat, crunchy cookies, so not for those who are looking for a chewy dessert - if you are try these instead.
I made these to send to a friend of mine, and I packed them up in a big ziploc bag when they were done - luckily they were just taking a car drive, not a trip in the mail, and they made it there mostly in one piece - or so it was reported.
In general mailing baked goods makes me nervous, sometimes even my quick subway ride to work can turn beautiful bar cookies into a mushy mess. Only some things will travel well - and chocolate chip cookies are one of them. If you wrap them in a layer of bubble wrap, they should make the trip just fine. But filled cookies, pies, cakes and other thing are best enjoyed right where they are. If you're decorating a cake for a party, the finishing touches are best placed once you arrive, so your masterpiece won't be ruined.
Tip of the Day: If your chocolate chips are on the large side, chop them up with a large knife or put them through a quick pulse in the food processor for finer shavings of chocolate.
Recipe:
Chocolate Oat Cookies:
2 1/4 cups rolled oats
1 cup dark brown sugar
1/2 cup white sugar
2 tbsp flour
1/4 tsp salt
1 1/3 cups melted butter
1 egg, lightly beaten
1 tsp vanilla
1/2 cup chocolate chips
Stir together oats, sugars, flour and salt.
Make a well in the center and stir in butter, egg and vanilla.
Stir in the chocolate chips until well mixed.
Drop teaspoons of dough 3 inches apart on a baking sheet.
Bake at 350 F for 8 to 10 minutes.
Cool on the sheet for 5 minutes then transfer to wire rack.
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