Friday, December 04, 2015

Oat Shortbread for Lazy Cookie Bakers

It's that time of year when many people turn to baking cookies. I'm a lazy cookie baker. Life and writing leave me very little time for dropping teaspoons of cookie dough on a baking sheet. I found this recipe in The New York Times New Natural Foods Cookbook. However, I changed one thing. Rather than use 3/4 cup of butter, I used 1/2 cup of butter and 1/4 cup of Canola oil. It worked.

This is a terrific recipe. It's quick, there aren't many ingredients, and it's delicious. :-)

3 1/2 cups rolled oats
2/3 cups brown sugar
1/4 cup unbleached white flour
1/2 cup butter, softened
1/4 cup canola oil
1/2 teaspoon salt
1 teaspoon vanilla extract

1. Preheat the oven to 325 degrees.

2. Place all the ingredients in a bowl and work thoroughly together with both hands.

3. Press mixture into a greased 13x9 pan.

4. Bake for 30 minutes.

5. Cool for 10 minutes.

6. Cut into squares.

Enjoy!

4 comments:

MarkD60 said...

Sounds and looks good!

203 eunmis

Penelope Marzec said...

Mark,

This one is worth trying. Better than any granola bar. :-)

Victoria Adams said...

Yikes - I'm drooling just looking at the picture.

Penelope Marzec said...

Victoria,

You probably have the ingredients at home right now. Get busy and you can have oat shortbread for lunch. :-)