Today’s recipe is for sweet and chocolately shortbread made with the addition of toasted oats. The toasted oats add nutty flavour and crisps up the texture. The addition of chopped chocolate just makes the shortbread more delicious.
With the holiday season fast approaching and the weather getting colder shortbread seems to fit the bill! Although for me, shorbread anytime is the right time!!
Despite the fact you need to toast up the oats, with only 7 ingredients in total, these cookies are worth the extra step and I’m sure will make it onto your cookie platter.
Chocolate Chunk Oat Shortbread
From Canadian Living Holiday Baking 2015
3/4 cup large flake oats
1 cup butter, room temperature
1/2 cup packed brown sugar
1 1/2 all-purpose flour
1/4 cup cornstarch
1/2 tsp salt
8 oz chopped semisweet chocolate
Preheat oven to 325F. Parchment line 2 cookie sheets and set aside.
Spread oats on a baking sheet and toast in the oven until lightly toasted, about 7-10 minutes. Cool completely.
In a large bowl, beat butter wth brown sugar until fluffy.
In a separate bowl, whisk together 1/2 cup of the oats, the flour, cornstarch and salt.
Add the dry ingredients into the creamed mixture and stir until combined. It might be necessary to knead the batter together. Fold in chocolate.
Roll 1 tbsp of dough into balls and press the top into the remaining oatmeal. (Alternately, use a medium scoop for larger cookies.) Arrange oatmeal side up about 2 inches apart on cookie sheets. Bake for approximately 12-15 minutes until edges are golden brown. Cool completely.