Oats And Chocolate Shortbread |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 36 |
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These slice and bake cookies are tender, crumbly and rich - their tiny size is misleading! Rolled oats and dark brown sugar bring a great earthiness to the dough, and the bittersweet chocolate is a refreshing change to your usual cookie! Read more ! Ingredients:
1/2 cup salted (important!) butter, softened |
1/3 cup shortening |
1/3 cup packed brown sugar |
3 tbsp packed demerara sugar |
1/4 tsp salt |
1 tbsp vanilla |
1/4 cup brown rice flour (or cornstarch) |
3/4 cup quick rolled oats (not instant, the 5-to-10 minute kind) |
3/4 cup flour |
1/2 cup whole wheat flour |
5 oz bittersweet chocolate or chocolate chips, chopped |
Directions:
1. In a large bowl, beat together the butter, shortening and sugars until light.
2. Add salt and vanilla, beating well.
3. Stir in the rice flour by hand, followed by rolled oats and flours.
4. Fold in the chocolate pieces.
5. Divide the dough in half, shape each portion into a log and chill at least 30 minutes.
6. Preheat oven to 275°F and line 2 sheets with parchment or silicone.
7. Using a serrated knife, cut 1/2 slices and place about 1/2 apart.
8. Bake one sheet at a time for about 40 minutes, until bottoms are lightly browned.
9. Chill remaining dough slices in the fridge in between bakings.
10. Let baked cookies cool on the sheets for 5-10 minutes, then move to a rack and cool completely.
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