This recipe is a combination of an old McCall’s Magazine recipe from a book my mom got for her wedding, and an oatmeal shortbread recipe from a blogger I used to follow. Though oatmeal is a whole grain, I can’t exactly look you in the eye and tell you this is health food, but I do feel better about serving these than say, chocolate covered marshmallows.
The recipe is quick and easy and it’s a perfect thing to bring to friends for a shalom zachor on a cold winter evening. And it really tastes like you spent hours in the kitchen!
- 3 cups quick cooking oats
- 2/3 cup light brown sugar
- 1/2 cup white whole wheat flour
- 1/2 tsp salt
- 3/4 cup margarine
- 1 tsp vanilla
(for dipping) 1 high quality Swiss dark chocolate bar for dipping, melted in the microwave and stirred with a teaspoon of vegetable oil OR if you are serving right away, melted chocolate chips (overnight, melted chocolate chip dip can oxidize and turn a bit gray… it’s completely safe to eat, but not as attractive).
Mix ingredients only until incorporated, until it resembles a coarse cornmeal. Press with your fingers into square or round pans. Bake at 350 degrees for 25-30 minutes. Score (slice) into square or triangles as soon as they come out of the oven. Makes 18 generous squares.
If dipping, place dipped cookies on parchment paper and store in the refrigerator until set.
By Elizabeth Kratz