Oatmeal Shortbread Cookies Drizzled in Chocolate.

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My awesome husband got me several cookbooks that I wanted for Christmas and sadly, the time seems to fly by so fast that I never get a chance to sit down and “devour” the recipes, figure out what I want to test out in my kitchen and actually execute it.  Well today, while making dinner, I whipped up these cookies inspired by The Sprouted Kitchen.  My daughter loved them!  She couldn’t figure out the texture – that would be oatmeal, but as a shortbread connoisseur, I knew she would adore them.

Ingredients:

1.5 cups of organic rolled oats
1/2 cup of Smart Balance butter
1/2 cup of raw turbinado sugar
2 teaspoons of vanilla extract
1 egg
3/4 cup of unbleached all-purpose flour (I used King Arthur)
1/4 teaspoon salt
1/2 teaspoon nutmeg (ground)
3 ounces of chocolate (for melting)
ziploc baggie
Sea Salt (I used Trader Joe’s)

Directions:

This entire recipe can be made in your food processor.  LOVE that!

Okay starting… add the oats to your food processor and pulse a few times.  You don’t want it to become flour like but a good mixture of flour/chopped up oats.  I pulsed it quickly maybe 8 times or so.  Then pour it out and set aside.  Then into your food processor, add the sugar and butter.  Blend.  Then add your vanilla and egg.   Mix again.  Then add the flour, oat flour, salt and nutmeg.  Pulse a few times to combine it all.  The dough will be totally sticky, so expect it.

Lay out a large piece of plastic wrap.  Plop (yes a fancy cooking term) the dough into the center of the wrap and spread it out making a long, log like shape.  Continue to wrap it up tightly as you go forming the shape.  Wrap again with another piece of wrap and refrigerate for at least one hour or up to 2.

Preheat your oven to 350.  Line your baking sheet with parchment or a Silpat.  Then remove the dough.  Working quickly, slice it into 1/2 inch slices.  Place on the cookie sheet and bake for 15-16 minutes or until lightly golden around the edges.  I cut mine a little thicker so they took 16 minutes.  Thinner cut cookies will be around 12-14 minutes.

In a microwave-safe bowl, melt your chocolate (according to your microwave setting).  Avoid overcooking or you will burn it.  Once melted, let it cool for a few minutes.  Then pour your cooled chocolate into a sandwich size ziploc baggie.  Snip the one edge so you can drizzle the chocolate over top of the cookies.  Move in a zigzag pattern.  Then sprinkle some sea salt over the top of each one.  Let set and enjoy!

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— Knead to Cook

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