Oatmeal cookie shots

Oatmeal cookie shots

The Desserts of New York
Alicia Taylor

Who doesn’t like a cookie? New Yorkers love them. They grab them from bakeries, for sit downs in cafes and have them delivered to their homes in the wee hours.

You can even find cookies in the finest restaurants in town, served just like when you were a kid: warm from the oven with a glass of milk. Only much better, of course: baked to order with ingredients like Valrhona chocolate and burnt butter, and served with Tahitian vanilla-infused milk. It was one of the biggest trends when I visited, with highlights at Untitled and Upland.

The deconstructed take with cookie shards and milk ice at The NoMad is one of my favourite riffs on the theme, but the most famous is Dominique Ansel’s legendary shot glass forged from a choc chip cookie and filled with warm milk. This is my rendition, made with another American classic, the oatmeal cookie, and every bit as good.


Quantity Ingredient
260g plain flour
1 teaspoon ground cinnamon
1 teaspoon bicarbonate of soda
1/2 teaspoon fine salt
180g unsalted butter, chopped, softened
220g light brown sugar
75g caster sugar
180g rolled oats
2 eggs
1 teaspoon natural vanilla extract
150g white or dark chocolate, melted
warm milk, to serve


  1. Sift the flour, cinnamon, bicarbonate of soda and salt into a bowl and set aside. Using an electric mixer, beat the butter and sugars for 1 minute or until light and creamy. Add the flour mixture and beat on low speed until just combined. Add the oats, eggs and vanilla, and beat until combined. Cover the bowl with plastic wrap and refrigerate for 1 hour or overnight.
  2. Grease an eight-hole shot glass mould. Divide the dough in half and return one portion to the fridge. Roll out the remaining portion between two sheets of baking paper to a 3 cm thick, 24 cm square (the size and thickness of the dough is very important for filling the moulds properly). Remove the top sheet of baking paper then, using a ruler and sharp knife, cut into eight 12 cm × 6 cm rectangles. Transfer the dough on the baking paper to a tray and refrigerate for 30 minutes or until just firm.
  3. Preheat the oven to 180°C.
  4. Place a cookie dough rectangle inside each shot glass mould, ensuring the dough covers the bottom, is evenly spread throughout the mould and does not come above the rim (you may need to use your fingers to massage it around and down; if the dough is too stiff, allow it to soften slightly at room temperature). Place the moulds on a baking tray and bake for 25 minutes or until golden and crisp. Remove from the oven and if the cookie dough has puffed above the rim, gently press to flatten (this is the base of the shot glass, so if it’s uneven it will topple). Cool the cookies in the mould, then refrigerate for 1 hour or until firm. Carefully unmould the cookies. Repeat with the remaining dough (or refrigerate for up to 2 days, or freeze for another time).
  5. Using your finger, generously coat the inside of each cookie shot glass with melted chocolate, ensuring there are no holes. Refrigerate for 20 minutes or until set, then repeat the process. Serve chilled or at room temperature filled with milk.


  • Silicone shot glass moulds are available from speciality kitchenware stores.
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