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!