Cabin fever never seems to hit me quite as hard as others, and I’m assuming that’s partly because I work from home. I’m used to spending extended stretches of time in one space, though under normal circumstances I try to leave at least once per day. Even during the blizzard, I was able to take a walk almost every day.
As we waited and waited for the plows to visit our small, forgotten street (they finally did late Tuesday night), I watched Jeff getting twitchy and my neighbors with children looking desperate. For a change, I felt like the calm one. There wasn’t much else I could offer in the way of comfort, so I baked cookies for those who were digging out their cars. People seemed to appreciate the cookie break. It wasn’t all baking in pajamas for me, though. Between our two cars I spent at least 5 hours shoveling snow. I have a new appreciation for grave diggers.
I’m hoping these oatmeal shortbread cookies made cabin fever just a little bit sweeter for everyone. People seemed to like them. I certainly do. The oatmeal adds flakiness to the already delicate and buttery shortbread. I used a small 1-tablespoon cookie scoop but there’s no reason you can’t make them larger if that’s your preference. They might just need a few extra minutes in the oven in that scenario.
Yields 30-40 cookies
60 minPrep Time
15 minCook Time
1 hr, 15 Total Time
- 6 1/4 ounces (1 1/4 cup) all-purpose flour
- 1/2 teaspoon kosher salt
- 6 ounces (12 tablespoons) unsalted butter, cubed and at room temperature
- 2 ounces (scant 1/2 cup) confectioners’ sugar
- 1 teaspoon pure vanilla extract
- 3/4 cup old fashioned rolled oats
- 1 cup semi-sweet or bittersweet chocolate chips
- In a small bowl, whisk together the flour and salt. Set aside.
- In a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed for 3-5 minutes, until light and fluffy. Turn the mixer speed down to low. Add the vanilla, followed by the flour mixture and the oatmeal. Once the ingredients are incorporated, turn off the machine and scrape down the sides. With the mixer on low speed, slowly add the chocolate chip. Once they’ve been added, turn off the mixture and stir the dough a few times with a spatula to make sure the chips are evenly incorporated.
- Line a baking sheet with parchment paper. Using a 1-tablespoon cookie scoop, portion out the dough evenly onto the baking sheet. Once all of the dough has been portioned out, use the palm of your hand to flatten the cookies into discs. Chill the dough for 30 minutes.
- Preheat the oven to 350 degrees F. The cookies won’t spread out too much, but space them out by approximately 1 inch. Bake for 10-15 minutes or until lightly golden on top. Allow to cool to room temperature.