White & Dark Chocolate Chunk Cookies

 Ingredients:

• 1/2 cup quick-cooking oats
• 1 cup whole wheat flour
• 1/2 tsp. baking soda
• 1/4 tsp. salt (optional)
• 4 tbsp. unsalted butter, melted and cooled
• 1/4 cup + 2 tbsp. packed brown sugar
• 1 large egg
• 1 tsp. vanilla extract
• 2 oz. white chocolate, cut into 1/4-inch pieces
• 2 oz. bittersweet chocolate, cut into 1/4-inch pieces

Makes 24 Cookies (1 cookie per serving)

1. Place the oven racks in the upper and lower thirds of the oven to 350 F. Spray 2 large baking sheets with nonstick spray. 
2. Put the oats in a blender and process until finely ground. Combine the oats, flour, baking soda, and salt in a small bowl; set aside. With an electric mixer on low speed, beat the butter, brown sugar, egg, and vanilla in a large bowl until well blended. Add the flour mixture and beat until blended. Combine 1 tablespoon each of the white and bittersweet chocolates in a small bowl; set aside. Stir in the remaining white and bittersweet chocolates into the dough. 
3. Drop the dough by level tablespoonfuls onto the baking sheets 2 inches apart, making a total of 24 cookies. With a glass dipped in flour or with your fingers, press each mound to make 2-inch rounds. Sprinkle the cookies evenly with the reserved chocolate, pressing lightly so it adheres. Bake until lightly browned along the edges, 9-11 minutes, rotating the baking sheets halfway through the baking. Let cool on the baking sheets on rack about on racks about 1 minute. With a spatula, transfer the cookies to racks and let cool completely. 

WW POINTS VALUE: 2 pts. 

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. These cookies are a new take on the traditional chocolate chip cookies and they are delicious. The combination of both bittersweet and white chocolate is quite divine and these cookies literally melt in your mouth they are that delicious.