Makes: 2 1/2 dozen cookies
1/2 cup unsalted butter, softened
1 cup firmly packed light brown sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup quick-cooking oats
1/2 cup 60% cacao bittersweet chocolate chips (The brand I buy has 6g sugar in 16 chips.)
Preheat oven to 400 degrees. In a large mixing bowl, cream together butter, sugar, egg and vanilla with an electric mixer. Add flour, soda, and salt. Stir oats and chips in by hand. Drop dough by rounded tablespoons onto a cookie sheet lined with parchment paper. Bake for 11 minutes or until golden brown.
I call these Trick Cookies, because the trick is eating just 1 or 2 at a time since each cookie has approximately 5g sugar. If you don’t have anyone to share them with, freeze the extra cookies. Or, freeze the preformed cookie dough and just bake a couple at a time. This allows you to occasionally enjoy freshly baked cookies without being tempted to eat the entire batch in 1 or 2 days. If you do decide to freeze the cookie dough, flash freezing before storing and adding 2 minutes to baking time is recommended. Store baked cookies in an airtight container.