- Calories 163
- Fat 9g
- Sat fat 4g
- Cholesterol 18mg
- Sodium 228mg
- Protein 2g
- Carbohydrate 20g
- Sugar 11g
- Fiber 1g
- Iron 1mg
- Calcium 10mg
How to Make It
Step 1
Heat oven to 375° F with the rack in the upper and lower thirds. Line 2 large baking sheets with parchment.
Step 2
Combine the oats, flour, baking soda, cinnamon, and 1 teaspoon of the salt in a medium bowl; set aside.
Step 3
Beat the butter, shortening, granulated sugar, and brown sugar with an electric mixer on medium-high speed until lightly and fluffy, 2 to 3 minutes. Beat in the egg and vanilla. Reduce the mixer speed to low and gradually add the flour mixture, mixing just until combined (do not overmix). Stir in the chocolate.
Step 4
Drop heaping tablespoonfuls of the dough onto the prepared baking sheets, spacing them 2 inches apart. Sprinkle with the remaining 1 teaspoon of salt.
Step 5
Bake, rotating the pans halfway through, until lightly brown around the edges, about 10 to 12 minutes. Cool slightly on the baking sheets, then transfer to a wire rack to cool completely.
Step 6
Storage suggestion: Keep the cookies at room temperature in an airtight container for up to 5 days.
