Toasty Oat Chocolate Chip Shortbread

1. In a small skillet over medium heat, toast the oats for about 6 minutes, stirring occasionally, until lightly golden and fragrant. Remove from heat and let cool.

2. Line a 9×9 inch pan with parchment paper, leaving an overhang on 2 sides. Lightly grease the parchment paper.

3. In a medium bowl or the bowl of a stand mixer, cream together the butter and powdered sugar until light, about 2 minutes. On low speed, beat in the salt and vanilla extract. Using a rubber spatula, gently stir in the flour until just incorporated. Stir in the oats and chocolate chips.

4. Spread dough/batter evenly into the prepared pan, and sprinkle the top with a little salt if desired. Cover the pan with plastic wrap and refrigerate for 1 hour.

5. Preheat oven to 350ºF with a rack in the middle position. Bake shortbread until golden around the edges and dry on top, about 23-30 minutes. Let cool completely in the pan on a wire rack. If desired, gently turn out the shortbread onto a cutting board to cut into pieces. Because of the texture of shortbread, it might not cut so evenly. Perfectionists beware. Shortbread will keep, tightly covered, for 3 days.

Recipe adapted from Rosemary Shortbread Crust in Baked: Explorations.