Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Oat-and-Spelt Shortbread Be the first to rate & review! By Lauryn Tyrell Lauryn Tyrell Lauryn is the senior food editor for Martha Stewart Living. Editorial Guidelines Updated on May 6, 2020 Rate PRINT Share Close Photo: Sidney Bensimon Prep Time: 25 mins Total Time: 3 hrs 15 mins Yield: 16 cookies Sure, you've had oatmeal in a sweet, but these cookies also contain spelt flour, which has a nutty, slightly sweet flavor. A dark-chocolate coating and a sprinkling of flaky salt make the ideal finishing touches. Cook Mode (Keep screen awake) Ingredients 1 ¼ cups spelt flour 1 cup rolled oats ½ teaspoon kosher salt 1 stick unsalted butter, room temperature ½ cup natural cane sugar 1 large egg 1 teaspoon pure vanilla extract 4 ounces bittersweet chocolate Flaky sea salt, optional Directions Whisk together spelt flour, oats, and salt. Beat together butter and sugar on high speed until fluffy, about 3 minutes. Add egg and vanilla; beat to combine. Reduce speed to low; add flour mixture to combine. Gather dough in plastic wrap; form into a rectangular disk and refrigerate until firm, at least 1 hour and up to 1 day. Preheat oven to 325 degrees. On a floured surface, roll out dough to a scant 1/2-inch thickness; cut into 2-inch squares. Place 1 inch apart on two parchment-lined baking sheets. Bake until firm to the touch and golden around edges, 24 to 26 minutes. Let cool completely. Melt chocolate. Dip each cookie diagonally in chocolate; sprinkle with flaky salt, if desired. Refrigerate on parchment-lined sheets until just set. Cook's Notes For clean chocolate-dipped edges, move cookies around a few times while chocolate sets to avoid excess puddling. Variations If you can't find spelt flour, whole-wheat flour works great here in its place. Originally appeared: Martha Stewart Living, September 2018 Rate It PRINT