Slice ’n’ Bake Oatmeal Chocolate Chip Cookies

Slice ’n’ Bake Oatmeal Chocolate Chip Cookies

Delight your guests with these oats and chocolate chip cookies – perfect for dessert.

Prep Time

35

Minutes

Total Time

1:35

Hr:Mins

Makes

20

cookies

1
cup gluten-free old-fashioned oats
1/2
cup gluten-free oat flour
1/2
cup brown rice flour
2
tablespoons tapioca flour
1
teaspoon gluten-free baking powder
1/2
teaspoon baking soda
1
teaspoon salt
1/2
cup butter, softened
1/2
cup packed brown sugar
1/4
cup granulated sugar
1
egg
1
teaspoon pure vanilla
1
cup miniature semisweet chocolate chips
1/2
cup chopped walnuts
  1. In small bowl, mix oats, flours, baking powder, baking soda and salt with whisk; set aside. In large bowl, beat butter, brown sugar and granulated sugar with electric mixer on medium speed until fluffy. Beat in egg and vanilla. Gradually add oat mixture, beating on low speed just until combined. Stir in chocolate chips and nuts.
  2. Shape dough into 16x1 1/2x1 1/2-inch log; wrap in plastic wrap. Refrigerate 1 hour or until firm.
  3. Heat oven to 350°F. Unwrap dough. Using serrated knife, cut dough into 1/2-inch slices. Place 2 inches apart on ungreased cookie sheet.
  4. Bake 9 to 11 minutes or just until edges are golden. Cool 2 minutes; remove from cookie sheet to cooling rack.
Makes 20 cookies
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
You can refrigerate the cookie dough log up to 1 week or freeze in resealable freezer plastic bag up to 2 months. If frozen, there’s no need to thaw the dough before slicing and baking. And, instead of shaping the dough into a log and chilling it, you can simply drop the dough by rounded tablespoonfuls onto the cookie sheet and bake.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 190
    • (Calories from Fat 90),
  • Total Fat 10g
    • (Saturated Fat 5g,
    • Trans Fat 0g),
  • Cholesterol 25mg;
  • Sodium 180mg;
  • Total Carbohydrate 22g
    • (Dietary Fiber 1g,
    • Sugars 12g),
  • Protein 2g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 0 Fruit;
    • 1 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 2 Fat;
    Carbohydrate Choices:
    • 1 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.