Chocolate Lace Cookies With Sunflower Seeds and Oats
- 4 tablespoons unsalted butter
- 1/4 cup old-fashioned rolled oats
- 1/4 cup raw sunflower seeds
- 1/3 cup sugar
- 1/4 teaspoon salt
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 2 ounces white chocolate, melted
- 2 ounces bittersweet chocolate, melted
- Position a rack in the center of the oven and preheat to 350 degrees . Line a half-sheet pan with a nonstick baking mat or parchment. (If you have more pans and mats, prepare them too.)
- In a large saucepan over medium heat, melt butter. Add oats and seeds and cook, stirring, until they are a shade darker, 1 to 2 minutes. Add sugar and salt, stirring until sugar has almost dissolved. Remove from heat and stir to cool slightly, 5 to 6 minutes. Add egg to the pan while stirring vigorously. Then stir in vanilla.
- Using a 1/2-teaspoon measure, scoop batter onto prepared pan, spacing scoops 2 inches apart. As it bakes, the batter will spread into flat, lacy 2- to 3-inch disks; bake until golden brown, 7 to 9 minutes. As each batch comes out of the oven, carefully slide the mat or parchment with the cookies onto a wire rack, run pan under cold water to cool it quickly, and wipe it dry. Transfer cookies from the mat to the wire rack with a thin spatula and let cool completely. Place mat back onto pan and repeat with the remaining batter.
- Drizzle cooled cookies with melted white and bittersweet chocolate and let stand until set.
- Adapted with permission from Better Baking by Genevieve Ko (Houghton Mifflin Harcourt/Rux Martin Books, © 2016)
Per serving: 27 kcal cal., 2 g fat (0.9 g sat. fat), 12 mg sodium, 0 g fiber, 0 g pro.. Percent Daily Values are based on a 2,000 calorie diet