One of the things I wanted to try during this month’s food stamp challenge was to figure out what I could bake for desserts and snacks using only ingredients I regularly keep in the pantry. I usually try to make cookies, a cake or another dessert two to three times a week, not only for after dinner, but also to put into Mr. Losing It’s and the girls’ lunches. Baking with limits would also add to the whole challenge experience.
This easy recipe for oatmeal shortbread comes from Sunset Magazine’s Favorite Recipes cookbook. I really like it because it makes a very tasty, buttery cookie, and because it uses only four ingredients, things that are almost always in my pantry and refrigerator. This started out years ago as my go-to recipe when the cupboards would almost be bare at the end of the month, but we enjoyed it so much that it’s now something I make regularly.
You can “kick it up a notch” if you have a few leftover chocolate chips around, about 1/3 to 1/2 cup. When the pan comes out of the oven, immediately sprinkle the chips over the uncut cookies and let them set for a minute or so. The chips will melt and can then be spread over the cookie as a thin frosting. The chocolate will harden as the pan cools.
1 1/2 cups all-purpose flour
2/3 cup quick-cooking oats
1 cup softened butter or margarine (2 sticks)
2/3 cup firmly-packed brown sugar
Preheat oven to 300 degrees. Combine all the ingredients in a large bowl and mix until well-blended, but somewhat crumbly. Press firmly and evenly into a lightly greased jelly roll pan (10″ x 15″). Bake for 45 minutes. Cut into squares or bars while still warm, then cool in the pan.