Oatmeal Chocolate Chip Shortbread Oatmeal Chocolate Chip Shortbread

Shortbread recipes with a twist - 150 Image by: Shortbread recipes with a twist - 150 Author: Canadian Living

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

  • Portion size 36 servings
  • Credits : Canadian Living Magazine: December 2009



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 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
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Baking & Desserts

Oatmeal Chocolate Chip Shortbread