Oatmeal Chocolate Chip Shortbread
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Oatmeal Chocolate Chip ShortbreadTwo favourite cookie flavours meld into melt-in-your-mouth shortbread.2 user reviews.
Clockwise from top: Marbled Peanut Butter Shortbread, Scotch Shortbread with Sour Cherries, Oatmeal Chocolate Chip Shortbread, Demerara Sugar Shortbread, Double-Chocolate Almond Shortbread
Photography by Yvonne Duivenvoorden
This recipe makes 36 cookies servings
Nutritional Info |
|
|---|---|
| Per cookie: about | - |
| cal | 9898 cal |
| pro | 1 g1g pro |
| total fat | 6 g6g total fat |
| sat. fat | 4 g4g sat. fat |
| carb | 10 g10g carb |
| fibre | 1 g1g fibre |
| chol | 14 mg14mg chol |
| sodium | 18 mg18mg sodium |
| potassium | 29 mg29mg potassium |
| % RDI: | - |
| iron | 33 iron |
| vit A | 55 vit A |
| folate | 55 folate |
Two favourite cookie flavours meld into melt-in-your-mouth shortbread.
Ingredients
- 1 cup unsalted butter , softened1 cup unsalted butter, softened
- 3 tbsp granulated sugar 3 tbsp granulated sugar
- 3 tbsp packed brown sugar 3 tbsp packed brown sugar
- 1/4 tsp salt 1/4 tsp salt
- 1/2 tsp vanilla 1/2 tsp vanilla
- 1-1/4 cups all-purpose flour 1-1/4 cups all-purpose flour
- 3/4 cup quick cooking rolled oats , (not instant)3/4 cup quick cooking rolled oats, (not instant)
- 1/4 cup cornstarch 1/4 cup cornstarch
- 3/4 cup chocolate chips 3/4 cup chocolate 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.)
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
- Keywords : Christmas; Snacks; Butter; Flour; Oats; Chocolate; Bake; Make-Ahead; 100 calories;
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