Tested till perfect Oatmeal Chocolate Chip Shortbread

Oatmeal Chocolate Chip Shortbread

Two favourite cookie flavours meld into melt-in-your-mouth shortbread.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: December 2009

Recipe4 out of 5 based on 6 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 36 cookies


  • 1 cup 1cupunsalted butter, softened
  • 3 tbsp 3tbspgranulated sugar
  • 3 tbsp 3tbsppacked brown sugar
  • 1/4 tsp 1/4tspsalt
  • 1/2 tsp 1/2tspvanilla
  • 1-1/4 cups 1-1/4cupsall-purpose flour
  • 3/4 cup 3/4cupquick cooking rolled oats, (not instant)
  • 1/4 cup 1/4cupcornstarch
  • 3/4 cup 3/4cupchocolate chips
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In bowl and using wooden spoon, cream together butter, granulated sugar, brown sugar and salt until light; stir in vanilla. Stir in flour, oats and cornstarch just until combined. Gently fold in chocolate chips.

Divide dough in half; place each on waxed paper and using paper as aid, roll into 9-inch (23 cm) long log. Refrigerate until chilled, about 1 hour, or for up to 24 hours.

Using serrated knife, cut each roll into 18 pieces; place, about 1/2 inch (2 cm) apart, on parchment paper–lined baking sheet. Bake in 275°F (140°C) oven until firm and bottoms are lightly browned, 40 to 45 minutes. Let cool on pan on racks. (Make-ahead: Store layered between waxed paper in airtight container for up to 1 week or freeze for up to 1 month.)

Nutritional Information Per cookie: about

cal 98 pro 1g total fat 6g sat. fat 4g
carb 10g fibre 1g chol 14mg sodium 18mg
potassium 29mg

% RDI:

iron 3 vit A 5 folate 5
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