These chocolate-dipped oatmeal crescent cookies are the perfect addition to your Christmas cookie tray. They're delicious, melt in your mouth and have just enough chocolate to satisfy your sweet tooth.
Prep Time 25minutes
Cook Time 20minutes
Total Time 45minutes
measuring cups and spoons
rimless baking sheet
small heat proof bowl
1cupunsalted butterat room temperature
1½cupsall-purpose or measure-for-measure gluten free flour
1cupquick-cooking rolled oats
1cupsemi-sweet chocolate bits
1cupsliced brazil nuts, pecans or walnutsoptional
In a mixer, beat the butter, icing sugar and vanilla until light and fluffy.
Add flour and salt, and mix just until combined.
Then stir in rolled oats with a spoon.
Roll a tablespoonful of dough into a small log with tapered ends, bending the ends to form a crescent
Place on ungreased parchment paper on a cookie sheet, about 2 inches apart.
Bake at 325°F for 15 to 20 minutes, until bottoms are light golden.
Let cool on the cookie sheet for a few minutes before transferring the cookies to wire racks.
Add the milk and chocolate chips to a small microwave-able bowl.
Heat it in the microwave for 15 seconds. Take it out and stir.
Repeat for as many 15 second intervals as you need to melt all of the chocolate so it mixes with the milk.
Decorate the cookies
Dip one end of a cooled cookie into the chocolate and then, optionally, into sliced nuts. If the chocolate becomes too thick, mix in a few drops of hot water.
Put the decorated cookies onto wire cooling racks or parchment-paper covered cookie sheet to let the chocolate cool.
Store in an airtight container for 1 week in the refrigerator or for 1 month in the freezer.
Cookies can be rolled in icing sugar instead of dipping in chocolate. Or the chocolate can be piped onto the top of each cookie in a zig zag pattern.