Crisp Dutch cocoa cookies
3
Points®
Total Time
5 hr 15 min
Prep
25 min
Cook
10 min
Serves
42
Difficulty
Moderate
These decadent chocolate treats are made with a touch of real butter instead of a buttery substitute which gives them their rich and satisfying flavor. The oats and whole wheat flour add a nutty dimension of flavor while giving them a fiber boost. Bake them all at once to serve a crowd. Refrigerate the leftover butter in its original wrapper, which will prevent it from spoiling or from picking up the flavors of other foods. Well wrapped, it will keep up to 3 weeks. For longer storage, overwrap the butter in heavy foil or place in a zip-close plastic bag and freeze up to 3 months.
Ingredients
Old-fashioned rolled oats
¼ cup(s)
White whole wheat flour
1 cup(s)
Unsweetened cocoa powder
½ cup(s), Dutch process
Baking soda
¼ tsp
Table salt
¼ tsp
Unsalted butter
½ cup(s), (1 stick), softened
Sugar
1 cup(s)
Egg
1 large egg(s)
Vanilla extract
2 tsp
Cooking spray
2 spray(s)