Oats and Chocolate Shortbread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 36
Ingredients
½ cup salted (important!) butter, softened1/3 cup shortening1/3 cup packed brown sugar3 tbsp packed Demerara sugar¼ tsp salt1 tbsp vanilla¼ cup brown rice flour (or cornstarch)¾ cup quick rolled oats (not instant, the 5-to-10 minute kind)¾ cup flour½ cup whole wheat flour5 oz bittersweet chocolate or chocolate chips, chopped
In a large bowl, beat together the butter, shortening and sugars until light.
Add salt and vanilla, beating well.
Stir in the rice flour by hand, followed by rolled oats and flours.
Fold in the chocolate pieces.
Divide the dough in half, shape each portion into a log and chill at least 30 minutes.
Preheat oven to 275°F and line 2 sheets with parchment or silicone.
Using a serrated knife, cut 1/2" slices and place about 1/2" apart.
Bake one sheet at a time for about 40 minutes, until bottoms are lightly browned.
Chill remaining dough slices in the fridge in between bakings.
Let baked cookies cool on the sheets for 5-10 minutes, then move to a rack and cool completely.
Number of Servings: 36
Recipe submitted by SparkPeople user JO_JO_BA.
Add salt and vanilla, beating well.
Stir in the rice flour by hand, followed by rolled oats and flours.
Fold in the chocolate pieces.
Divide the dough in half, shape each portion into a log and chill at least 30 minutes.
Preheat oven to 275°F and line 2 sheets with parchment or silicone.
Using a serrated knife, cut 1/2" slices and place about 1/2" apart.
Bake one sheet at a time for about 40 minutes, until bottoms are lightly browned.
Chill remaining dough slices in the fridge in between bakings.
Let baked cookies cool on the sheets for 5-10 minutes, then move to a rack and cool completely.
Number of Servings: 36
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 96.7
- Total Fat: 5.9 g
- Cholesterol: 7.8 mg
- Sodium: 36.0 mg
- Total Carbs: 10.1 g
- Dietary Fiber: 0.8 g
- Protein: 1.1 g
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