Thin Chocolate Cookies With Oatmeal And Walnuts

Recipe Ingredients

1/2 cup	99g / 3.5oz	Unsalted butter - (1 stick) - softened
1 cup	160g / 5.6oz	Light brown sugar - (packed)
1		Egg
1 1/2 teaspoons	7.5ml	Vanilla extract
2 tablespoons	30ml	Light corn syrup
1/2 cup	55g / 1.9oz	Cocoa
1/4 cup	15g / 0.5oz	Cake flour
1/4 teaspoon	1.3ml	Salt
1/2 cup	46g / 1.6oz	Minced walnuts
2/3 cup	157ml	Oatmeal

Recipe Instructions

Heat the oven to 375 degrees. Grease 2 baking sheets, then sprinkle lightly with water (to release cookies from pan after they are baked); set aside.

Cream the butter and sugar in the bowl of a mixer until fluffy, about 1 minute. Add the egg, vanilla and syrup. Mix until smooth. Add the cocoa, flour and salt. Mix well. Add the walnuts and oatmeal. Mix until combined.

Drop the batter by 1/2-tablespoon measures, about 2 inches apart, on the prepared pans. Use a finger dipped in water to flatten each cookie. Bake until the cookies are darker around the edges, about 7 to 8 minutes. Let them rest on the pan until firm enough to transfer (with a metal spatula) to a cooling rack. Cool completely. The cookies can be kept up to 1 week, stored in an airtight container at room temperature.

This recipe yields about 40 cookies.

Each cookie: 66 calories; 20 mg sodium; 11 mg cholesterol; 4 grams fat; 2 grams saturated fat; 9 grams carbohydrates; 1 gram protein; 0.63 gram fiber.

Source:
The Los Angeles Times, 02-13-2002

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