Oat Cakes

I only have two cookie cutters at my new place, a ghost and a heart--- so given the choice and being in a hurry to bake these suckers I went with heart shaped christmas cookies. These little treats are great for dipping into chocolate, or with a slice of sharp cheddar cheese. They are buttery and crisp and just the perfect blend of salty and sweet. The best part is you can make a huge batch ahead of time,refrigerate them, and then throw them into the oven 30 mins before your guests arrive.



Brown Sugar Oat Cakes

1 1/2 c cold unsalted butter, cut into small pieces
3/4 c. Dark brown sugar
1/4 tsp salt
2 1/4 c. All purpose flour
2/3 c. Quick cooking oats

1. Line two baking sheets with parchment.

2. Combine butter,brown sugar and salt in a food processor, pulse until butter, sugar and salt are combined but not completely smooth.

3. Add flour and oats. Do not overmix.

4. Roll out on floured surface and cut into bars or use cookie cutters.

5. Refrigerate cookies for at least 20 mins on cookie sheets.

6. Bake at 300 degrees, 15 mins in the lower third of the oven and 15 mins in the top third.

They should be dark brown and once cooled will be super crispy. And amazing.



Kitchen Ninja Out.