Two favourite cookie flavours meld into melt-in-your-mouth shortbread.
- Portion size 36 servings
- Credits : Canadian Living Magazine: December 2009
MethodIn 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 facts Per cookie: about
- Sodium 18 mg
- Protein 1 g
- Calories 98.0
- Total fat 6 g
- Potassium 29 mg
- Cholesterol 14 mg
- Saturated fat 4 g
- Total carbohydrate 10 g
- Iron 3.0
- Folate 5.0
- Vitamin A 5.0