I was really pleased to see a feature in the December issue of Canadian Living on different kinds of shortbread. While I really enjoy your regular old shortbread and the Two Tone ones I made the other week, I was intrigued by some of the combinations CL came up with. One of them was this recipe for Oatmeal Chocolate Chip Shortbread. Who doesn't love oatmeal chocolate chip cookies? Mixed with shortbread? Yum city!
This is pretty easy to throw together, and like the Pecan Dulce de Leche Cookies, you roll this dough into a log, refrigerate, slice, and bake. And these were pretty good, actually, though not terribly shortbready in the end, but nice nonetheless.
Oatmeal Chocolate Chip Shortbread
1 cup unsalted butter, softened
3 tbsp each granulated sugar and packed brown sugar
1/4 tsp salt
1/2 tsp vanilla
1 1/4 cups flour
3/4 cup quick oats
1/4 cup cornstarch
3/4 cup chocolate chips
Cream butter, sugars, salt, and vanilla until light. Stir in flour, oats, and cornstarch until just combined. Gently fold in chocolate chips.
Divide dough in half; roll into 9" long log on waxed paper or plastic wrap. Refrigerate until firm, about 1 hour, or overnight.
Using a serrated knife (trust me, use an actual serrated knife, OK?), cut each roll into 18 pieces and place about 1/2" apart on a cookie sheet. Bake at 275F until firm and bottoms are lightly browned, 40 - 45 minutes (I baked them at 350F for 10 - 15 minutes as I couldn't be bothered waiting 40 minutes...). Cool.