I envisioned making giant cupcakes for all the munchkins. When I gathered everything I needed I was missing one very important thing I needed.
Eggs are pretty much a necessity in every dessert. I assumed I had them. One should never assume when cupcakes are involved.
The only dessert I could whip up last minute without eggs was shortbread. I added chocolate chips because I add them to everything. I added oats for health benefits.
The shortbread came out delish. And it's so easy my two year old could make them if she knew how to operate an oven and a mixer.
Keep this recipe on hand (or just bookmark it) for when you assume you have eggs and your fridge fails you.
Chocolate Chip Oatmeal Shortbread
- 1 1/2 cups all-purpose flour
- 1 1/2 cups oats
- 3/4 cup white sugar
- 1 cup butter
- 1 tsp vanilla
- 1 cup chocolate chips
In a mixing bowl, cream butter and sugar until light and fluffy. Add vanilla. Gradually add the flour and oats. Stir in chocolate chips.
Press into a greased 13-in. x 9-in. baking dish. Prick with a fork if desired.
Bake at 325 for approximately 30 minutes or until lightly browned on edges.
Cool at least 15 minutes before cutting.
An important Mommyhood tip: DO NOT OVERBAKE. No one wants a dry crumbly cookie. Dry crumbly cookies make people cry.
Mommyhood Footnote: These cookies come with a disclaimer. You must love shortbread if you plan on enjoying these cookies.