INGREDIENTS
2 1/4 cups old-fashioned oats, divided
1 tablespoon cornstarch
1/2 teaspoon baking powder
1/2 cup unsalted butter, softened
1/3 cup granulated sugar
1/3 cup packed light-brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 cup coarsely chopped bittersweet chocolate (at least 65 percent cacao)
Parchment paper
1/2 tsp kosher or sea salt
PREPARATION
Heat oven to 375° and set racks in upper and lower thirds of oven. In a food processor or blender, pulse 1 1/4 cups oats until very finely ground. Add cornstarch and baking powder; pulse briefly. In a large bowl, use an electric mixer to cream butter and sugars until light and fluffy. Add egg and vanilla and beat until smooth. Add flour mixture and stir until just combined. Fold in chocolate and remaining oats. Drop dough by tablespoons, 2 inches apart, onto 2 parchment-lined baking sheets. Sprinkle with salt. Bake until edges are golden brown, about 15 minutes. Cool on sheets 5 minutes; transfer to a wire rack to cool completely.
Try: 350F for 9 min
(original recipe yields very crispy, brown cookies)
http://www.epicurious.com/recipes/food/views/flourless-oatmeal-chocolate-chunk-cookies-51236040
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