“Children ask better questions than adults. “May I have a cookie?” “Why is the sky blue?” and “What does a cow say?” are far more likely to elicit a cheerful response than “Where’s your manuscript?” Why haven’t you called?” and “Who’s your lawyer?“”
Fran Lebowitz
“Can I have another squaaaaaaare pleeeeeeease?” You know cookies are good if that’s what the you hear literally reverberating through the house; even better if it’s the call from the dieting diva square after square! These were indeed GOOD … Dark Chocolate Caramel Oat & Almond Shortbread cookies!
Theres something about December, and something about cookies that make me want to bake; bake all the time actually even though power cuts continue to play spoilsport. Baking around silly powerless situations mean more cookies since there are fewer chances of them ‘deflating‘ {unlike cakes} when the lights go off!
These wookies were fabulous for fast track ‘faux baking‘. This shortbread is too, non traditional as it may be. You can’t go wrong with shortbread, caramel and dark chocolate, can you? A combination inspired from many shortbread posts, especially this Chocolate Caramel Slice from Nash @ Plateful, and a ‘Month of shortbread baking‘ from Julia @ ‘Mélanger :: to mix’.
This is the season of holiday baking, and only good could come out of such delicious inspiration. GOOD DELICIOUS COOKIES! 
Winter is the only indulgent time of the year here when shortbread feels ‘guilt-less; you need the butter to keep you warm after all. Warm weather the rest of the year makes the crumb not keep together nice and crisp! For the record, this isn’t true shortbread; the traditional version doesn’t venture away from a 8:4:2 classic combination of flour, butter and sugar… and a dash of salt maybe.
I had on hand hungry kids, butter and a ‘want to bake’ feeling; also a loose bottomed square tin that I had recently bought and was impatient to use. That resulted in … Oats + Almonds + Flour + Butter + Brown Sugar = Crisp shortbread base.
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