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Submitted by clue

YIELD

1 batch

PREP

25 min

COOK

30 min

READY

1 hrs

Ingredients

½ 118
CUP ML BUTTER
1 ½ 355
CUPS ML ROLLED OATS
158
CUP ML SUGAR
1 1
EACH EACH EGGS
1 5
TEASPOON ML BAKING POWDER
1 15
TABLESPOON ML ALL-PURPOSE FLOUR
2 3E+1
TABLESPOONS ML ORANGE ZEST
grated
1 1
SQUARE SQUARE CHOCOLATE *

Directions

Preheat oven to 350℉ (180℃).

Melt butter in small pan or microwaveable bowl and add rolled oats; stir until all oats are coated with butter.

Set aside.

Beat egg until foamy.

Add sugar and beat until light. Add baking powder and flour to the egg mixture.

Then mix in the oatmeal/butter mixture. Stir in the orange ri nd.

Grease and flour a cookie sheet.

Drop batter, ½ tablespoon at a time, about 3 inches apart on cookie sheets (these do spread as they cook).

Bake 8 to 12 minutes, watching carefully.

Baking time will depend a lot on individual ovens.

Onc e they start to caramelize, it goes quickly, so remove from oven when cookies a re golden.

Allow to cool about 1 minute then remove from cookie sheet onto cool ing racks.

When cookies are cool: Melt chocolate square in double boner, or nuke on Low in microwave until melted, stirring frequently, making sure not to let chocolate burn.

Allowing chocolate to drip off the tip of a table knife, drizzle cookies lightly with chocolate.

Store in airtight tins.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 137g (4.8 oz)
Amount per Serving
Calories 585 43% from fat
 % Daily Value *
Total Fat 28g 43%
Saturated Fat 16g 78%
Trans Fat 0g
Cholesterol 108mg 36%
Sodium 181mg 8%
Total Carbohydrate 25g 25%
Dietary Fiber 7g 26%
Sugars g
Protein 24g
Vitamin A 16% Vitamin C 7%
Calcium 7% Iron 17%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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