Ginger-Oat Shorties: Chewy, Buttery DeliciousnessElizabeth Stark
Like a cop buddy movie, these ginger oat shorties pair a quiet, wholesome partner (in this case oats) with a flashier one (crystallized ginger). Unlike a cop buddy movie, at no point does anyone have to hand in their badges because they’re off the force. Also unlike a cop buddy movie, these shorties are chewy and buttery and delicious.
Halfway between an oatmeal cookie and a blondie, ginger-oat shorties are a satisfying snack and a breeze to make. And while they aren’t good for you per se, they aren’t especially unhealthy, and the oats make them feel kind of wholesome. Win-win.
Ginger-Oat Shorties (adapted from Vegetarian Cooking for Everyone by Deborah Madison)
12 tablespoons unsalted butter
1 cup light brown sugar
1/2 teaspoon salt
1 tablespoon ground ginger
3/4 cup old-fashioned rolled oats
1 1/2 cups all-purpose flour
1 cup crystallized ginger, minced
1/4 cup dried cranberries or cherries, halved
Preheat the oven to 350 degrees. Grease a 9 x 13″ baking dish.
Using the paddle attachment for your stand mixer, or a regular beater, cream the butter until fluffy. Add the sugar and cream for 3 minutes until light and airy. Add the salt, ground ginger, oats, and flour. Fold in the candied ginger.
Press the mixture into the baking dish evenly. Press the dried fruit 1 – 2″ apart on the top.
Bake for 35 minutes, until the shorties are just browned on the edges. Cool for five minutes, and then carefully cut the bars with a large, sharp knife, wiping the blade as you go. Set the bars on a plate to cool. They will harden after 20 minutes. Store in an airtight container for up to 3 days.