shortbread4

Toasty Oat Chocolate Chip Shortbread

Well I was going to write about how I have no ingredients except for butter, but then Kate also ran out of ingredients and beat me to it.

That’s ok.  Let’s make this short (like SHORTBREAD – I amaze myself) and sweet. 

1. I ran out of all forms of sugar except for the powdered (confectioner’s?) kind.  Despite the fact that I will make multiple trips to Whole Foods in a short span of time to buy bulk veggie chips and coconut La Croix (aka my personal forms of crack), I have yet to remedy this situation.

2. If I didn’t put these chocolate chips in something, I would have eaten them for dins.  Just did what needed to be done.

3. I discovered that, despite my insistence upon buying 37 lbs of Quaker oats at Costco that, “MOM I eat oatmeal like EVERY MORNING,”…I still have approximately 35 lbs of oats left.  And thus I am putting them in everything.

4. Tomorrow, as soon as I finish my neuroscience exam, I am booking it to Austin to visit Kate and Mer!  That has nothing to do with the shortbread, but everything to do with the fact that I would like to finish my exam in approximately 17 minutes.

Now.  It’s shortbread time!  This is easy and super quick, and the result is crazy tender, crumbly, buttery shortbread.  Yeah.  I said it.  Buttery.

Toasty Oat Chocolate Chip Shortbread

Makes one 9×9 inch pan of shortbread

Ingredients:
12 TBS (= 1 1/2 sticks) unsalted butter, at softened but still a little cool
1/2 cup powdered sugar, sifted
1 3/4 cup unbleached all-purpose flour
3/4 tsp salt, plus extra to sprinkle
3/4 tsp vanilla extract
2/3 cup old-fashioned oats
1/2 to 3/4 cup semisweet chocolate chips (next time I would probs use mini chips for cutting ease)

Directions:
1. In a small skillet over medium heat, toast the oats for about 6 minutes, stirring occasionally, until lightly golden and fragrant.  Remove from heat and let cool.
2. Line a 9×9 inch pan with parchment paper, leaving an overhang on 2 sides.  Lightly grease the parchment paper.
3. In a medium bowl or the bowl of a stand mixer, cream together the butter and powdered sugar until light, about 2 minutes.  On low speed, beat in the salt and vanilla extract.  Using a rubber spatula, gently stir in the flour until just incorporated.  Stir in the oats and chocolate chips.
4. Spread dough/batter evenly into the prepared pan, and sprinkle the top with a little salt if desired.  Cover the pan with plastic wrap and refrigerate for 1 hour.
5. Preheat oven to 350F with a rack in the middle position.  Bake shortbread until golden around the edges and dry on top, about 23-30 minutes.  Let cool completely in the pan on a wire rack.  If desired, gently turn out the shortbread onto a cutting board to cut into pieces.  Because of the texture of shortbread, it might not cut so evenly.  Perfectionists beware.  Shortbread will keep, tightly covered, for 3 days.

Recipe adapted from Rosemary Shortbread Crust in Baked: Explorations

Thanks for reading, happy baking!

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