8 tablespoons cold unsalted butter (1 stick), cut into pieces
1/2 cup whole milk
1 hr, plus chilling time
This not-too-sweet treat is our take on British biscuits (or cookies) known as McVitie’s HobNobs. This recipe is easy to make and, thanks to the inclusion of whole-wheat flour and oats, the results are almost healthy. The balance of sweet and salt makes them ideal contenders for ice cream sandwiches in the summer or for dipping into tea when the weather turns cold.
1Combine flour, oats, sugar, salt, baking powder, and cinnamon in the bowl of a food processor fitted with a blade attachment. Pulse 15 to 20 times, until the oats are coarsely ground. Add butter and pulse another 8 to 10 times, until large pieces are no longer visible.
2Add milk and pulse until a sticky dough forms, about 12 to 15 more times. Shape dough into a flat disk, cover in plastic wrap, and refrigerate until firm, at least 1 hour.
3Heat oven to 375ºF and arrange a rack in the middle. Place dough on a lightly floured work surface and roll out to 1/4-inch thickness. Cut dough into 3-inch round cookies and place on baking sheet. Gather remaining dough into a ball and place in the refrigerator for at least 15 minutes before rerolling.
4Bake cookies until edges are golden brown and centers are no longer soft, about 15 to 20 minutes. Remove to a wire rack and cool completely. Repeat with remaining dough.