Given nothing would be easier than cookie or shortbread..so I opted for shortbread this time and searched for an easy plus quick recipe on purpose. Without much time in hand, I decided to look at only first two results from my search and fortunately, they happened to be great ones (otherwise I would have got even more upset than I already was!). Simply mixed both and made my own version !
Oatmeal Shortbread ( adapted from here and here )
Makes 16 bars
1 C AP flour
1/2 C rolled oat, plus a bit more for garnish
1/2 t salt
2 T sugar
2 T brown sugar
6 oz (1 1/2 sticks) cold butter, cut into small pieces
1 t vanilla
demerara sugar to sprinkle
1.Preheat oven to 325. Spread oats on a rimmed baking sheet. Toast until fragrant and lightly browned, 4 to 6 minutes. Let cool completely.
2.In a food processor, combine flour, sugars, salt, and 1/2 cup cooled oats; process until finely ground, 1 minute. Add the vanilla and butter. Pulse until mixture is the consistency of coarse meal. Transfer to an 8-inch square lightly greased baking pan; press firmly into bottom. Sprinkle remaining oats and demerara sugar on top, and press gently.
3.Bake until firm and lightly browned, 30 to 35 minutes. Using a paring knife, immediately score shortbread into 16 squares. On a wire rack, cool completely in pan; gently invert, and break along scored lines.