got this recipe from martha for valentine's day. it is a mix between an oatmeal cookie and a shortbread cookie and oh so yummy. i'll be taking these to a preschool party and around to some of my friends tomorrow. they are reminiscent of graham crackers and chocolate frosting, which my husband and kids love, so i'm hoping they enjoy these. the dough turned out be a bit different than the recipe claims, but i made it work. i've changed the recipe only slightly-i dipped the hearts in melted chocolate chips rather than sandwiching nutella between two cookies.
one great tip on melting chocolate is do it in the microwave! it's so easy and you don't have to worry about a double-boiler and all that clean up. ina garten, the barefoot contessa and one of my cooking idols, gives a great explanation on how to do it here. i'm sure the nutella way would be good, too. it's just not something i regularly have in my pantry, for good reason. another plus is that this recipe has no eggs, so feel free to eat the dough guilt-free! enjoy!
- 1/2 cup old-fashioned rolled oats
- 1 cup flour
- 1/3 cup whole-wheat flour
- 1/2 teaspoon kosher salt
- 1 1/2 sticks butter, room temperature
- 1/2 cup light-brown sugar
- 1/2 tsp vanilla
- 1 1/2 cup milk chocolate chips
preheat oven to 350 degrees. spread oats on a baking sheet; bake until golden, about 15 minutes. transfer to a medium bowl; stir in flours and salt. in a large bowl, using an electric mixer, beat butter and brown sugar on medium until fluffy. add vanilla; beat to combine. scrape down bowl. add oat mixture; beat until blended. form dough into a disk, wrap in plastic, and refrigerate 30 minutes. (the recipe says 2 hours, but the dough was so firm, i couldn't roll it out.)
preheat oven to 325 degrees. on a lightly floured surface, roll dough 1/8 inch thick, dusting lightly with flour as needed. (i had a little hard time rolling mine out because it was so firm. pressing your dough out on a floured surface also works.) cut out cookies with a 2-inch heart-shaped cookie cutter; place 1/2 inch apart on two parchment-lined baking sheets. bake until cookies are golden around edges, 12 to 15 minutes. let cool 5 minutes, then transfer cookies to a wire rack to cool completely.
i love how you improvised and made them your own. they look taaaasty.
ReplyDeleteDo you think it would work with quick oats (not instant)?
ReplyDeletedefinitely! i actually used regular old fashioned oats for this recipe, but in other recipes i've used the old fashioned and quick oats interchangeably. i'm sure the quick oats would work just the same.
ReplyDeleteWhy don't you go ahead and bring some of those to spin tomorrow?? :)
ReplyDeletethese were reallyreally good. thank you!
ReplyDelete@celeste-so glad you liked them.
ReplyDeleteThey look awfully tasty. I'm adding this recipe to my 'to-try' pile. :)
ReplyDeleteSoooooo yummy!! Dad even loved them....
ReplyDelete