Flourless Oatmeal Chocolate-Chunk Cookies

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



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.