Oats and Chocolate Shortbread

Oats and Chocolate Shortbread
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Nutritional Info
  • Servings Per Recipe: 36
  • 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

View full nutritional breakdown of Oats and Chocolate Shortbread calories by ingredient


Introduction

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! 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!
Number of Servings: 36

Ingredients

    cup salted (important!) butter, softened
    1/3 cup shortening
    1/3 cup packed brown sugar
    3 tbsp packed Demerara sugar
    tsp salt
    1 tbsp vanilla
    cup brown rice flour (or cornstarch)
    cup quick rolled oats (not instant, the 5-to-10 minute kind)
    cup flour
    cup whole wheat flour
    5 oz bittersweet chocolate or chocolate chips, chopped

Directions

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 275F 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.