Thursday, December 22, 2011

Oatmeal Chocolate Chip Shortbread

Oatmeal Chocolate Chip Shortbread

1 cup               unsalted butter, softened
3 tbsp              each granulated sugar and packed brown sugar
¼ tsp               salt
½ tsp               vanilla
1¼ cup            all-purpose flour
¾ cup              quick-cooking (not instant) rolled oats
¼ cup              cornstarch
¾ cup              chocolate chips

In a bowl using a wooden spoon, cream together butter, granulated sugar, brown sugar and salt until light; stir in vanilla (I used my stand mixer, worked fine). Stir in flour, oats and cornstarch until just combined. Gently fold in chocolate chips.
Divide dough in half; place each on waxed paper and using paper as aid, roll into 9” log. Refrigerate until chilled, about 1 hour, or for up to 24 hours.
Using a serrated knife, cut each roll into18 pieces; place, about ½ inch apart, on parchment lined baking sheet. Bake in 275˚F oven until firm and bottoms are lightly browned, 40-45 minutes. Let cool on pan on racks.
I tried these when they were still warm, and I found that I preferred them once they had cooled completely. I also used large chocolate chips, because it was all I had. But I think it would work better with mini chips (or without would be good too!). 
And that is day 22, I can’t believe how close it is to Chirstmas! We finally have our tree up and decorated, and the presents are constantly multiplying underneath – I’ll share a photo soon! I hope your holiday baking is coming along :) If you'd like to know how to make your own goodie box, check the tutorial page above and click on the first one!


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