Oatmeal Chocolate Chip Shortbread
This recipe makes 36 cookies servings
Nutritional Info |
|
|---|---|
| Per cookie: about | - |
| cal | 98 |
| pro | 1 g |
| total fat | 6 g |
| sat. fat | 4 g |
| carb | 10 g |
| fibre | 1 g |
| chol | 14 mg |
| sodium | 18 mg |
| potassium | 29 mg |
| % RDI: | - |
| iron | 3 |
| vit A | 5 |
| folate | 5 |
- Portion size: 36 cookies
Two favourite cookie flavours meld into melt-in-your-mouth shortbread.
Ingredients
- 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
Preparation
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.)
Source : Canadian Living Magazine: December 2009
