Method

• 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 (1 ¼ in) thick, 24 cm (9 ½ in) 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 (4 ¾ in) x 6 cm (2 ½ in) 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 (350°F).
• 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.