• 3/4 lb. semisweet chocolate chips
• 1/2 cup unsalted butter, softened
• 1/2 cup sugar
• 1 egg
• 1/4 tsp. vanilla extract
• 3/4 cup all purpose flour
• 3/4 cup quick or old fashioned oats, uncooked
• 1 tsp. baking powder
• 1/4 tsp. baking soda
• 1/4 tsp. salt (optional)

Preheat oven to 375°F. Melt 1 cup chocolate chips in a saucepan over low heat and set aside. Beat butter and sugar in a bowl until fluffy. Add melted chocolate, egg and vanilla. Combine remaining ingredients in another bowl. Stir in chocolate mixture and remaining chocolate chips. Place rounded tablespoonfuls on an ungreased cookie sheet and bake 8-10 minutes. Cool 1 minute on cookie sheet before removing to a wire rack.

If you wish to freeze dessert: Cool quickly to retain freshness. (Dairy and egg based dishes should cool in refrigerator.) Place the amounts you will use at one time in freezer-proof containers or on sheets of aluminum foil. Seal tightly. If using foil, wrap and fold edges to seal and place on a flat baking sheet (to preserve shape) and place in freezer until frozen. Then you can remove baking sheet and place dessert where you wish in the freezer. Freeze up to 2 months. Thaw completely at room temperature before unwrapping.

This recipe serves 18 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 18 only.

Per serving: calories 192, fat 11.3g, 50% calories from fat, cholesterol 24mg, protein 2.2g, carbohydrates 23.6g, fiber 1.6g, sugar 16.2g, sodium 13mg, diet points 5.0.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.0, Bread: 0.4, Lean meat: 0.0, Fat: 1.8, Sugar: 1.1, Very lean meat protein: 0.0

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