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 Shortbread1 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.
7 comments:
How interesting to put oatmeal in shortbread. They look great! Wasn't it difficult to slice with the chocolate chips in the dough? I'd probably make a mess, even with a serrated knife!
I am a big fan of oats in cookies, and I love that there isn't too much sugar in these.
Oats in baking is right up my street. I think I'm loving these!!
adding the oats makes them almost seem healthy for the roughage..
but the chocolate makes them just almost!
Too bad they weren't very shortbread like, but they look wicked good. I love oatmeal chocolate chip stuff.
I love chocolate + oatmeal in cookies! These should be really great!
First off, Chocolate Chip AND anything go well... just about anything....
I have a soft spot for Oatmeal Chocolate chip cookies, even if they aren't "shortbready", who cares!?!
Looking good.
Post a Comment