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
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)
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!