Best 8 Mums Oatmeal Shortbread Cookies Recipes

CHOCOLATE CHIP OATMEAL SHORTBREAD COOKIES

Steps:

• In a small bowl, whisk together the flour and salt. Set aside.
• In a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed for 3-5 minutes, until light and fluffy. Turn the mixer speed down to low. Add the vanilla, followed by the flour mixture and the oatmeal. Once the ingredients are incorporated, turn off the machine and scrape down the sides. With the mixer on low speed, slowly add the chocolate chip. Once they've been added, turn off the mixture and stir the dough a few times with a spatula to make sure the chips are evenly incorporated.
• Line a baking sheet with parchment paper. Using a 1-tablespoon cookie scoop, portion out the dough evenly onto the baking sheet. Once all of the dough has been portioned out, use the palm of your hand to flatten the cookies into discs. Chill the dough for 30 minutes.
• Preheat the oven to 350 degrees F. The cookies won't spread out too much, but space them out by approximately 1 inch. Bake for 10-15 minutes or until lightly golden on top. Allow to cool to room temperature.

MARGIE'S SHORTBREAD OATMEAL COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Dissolve the baking soda in the water.
• Combine the oats, flour and brown sugar. Cut in the butter until the mixture resembles coarse crumbs. Stir in the baking soda mixture and form dough into a ball. Either roll dough out to 1/4 inch thick and cut with cookie cutters or press dough into the bottom of one 9x13 inch baking pan.
• Bake at 375 degrees F (190 degrees C) for 12 to 15 minutes.

MUM'S OATMEAL SHORTBREAD COOKIES

Steps:

• 1. Pre-heat oven to 325F Cream butter, add sugar and vanilla and mix.
• 2. Sift and add flour, soda and salt.
• 3. Mix in rolled oats last
• 4. Form into two narrow rolls (in waxed paper) and place in the refrigerator to chill for a couple of hours.
• 5. Unroll the dough and slice fairly thick cookies. About 3/4". Bake on lightly greased cookie sheet for 30 minutes or less, depending on your oven. Finished cookies are very lightly browned.

GRANDMOTHER'S OATMEAL COOKIES

Steps:

• Beat eggs, and stir in raisins and vanilla. Refrigerate for at least an hour.
• Preheat oven to 350 degrees F (175 degrees C).
• Cream together shortening, brown sugar, and white sugar until light and fluffy. Combine flour, baking soda, salt, and cinnamon; stir into the sugar mixture. Mix in raisins and eggs, then stir in oats and walnuts. Roll dough into walnut sized balls, and place 2 inches apart on ungreased cookie sheets.
• Bake for 10 to 12 minutes in preheated oven, or until edges are golden. Cool on wire racks.

MAMA'S CHEWY OATMEAL COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat brown sugar, shortening, milk, egg, and vanilla extract in a bowl until mixture is creamy. Stir oats, flour, baking soda, and salt into moist ingredients. Drop dough by spoonful onto ungreased baking sheets.
• Bake in the preheated oven until cookies are lightly golden brown, 8 to 10 minutes.

CHOCOLATE CHIP-OATMEAL SHORTBREAD COOKIES

Steps:

• Heat oven to 325°F. In large bowl, beat butter and powdered sugar with electric mixer on medium speed until light and fluffy. Stir in flour, baking soda, vanilla and oats. Stir in chocolate chips.
• On ungreased cookie sheets, drop dough by teaspoonfuls 2 inches apart.
• Bake 11 to 13 minutes or until lightly browned. Cool 1 minute; remove from cookie sheets to cooling racks.

OATMEAL SHORTBREAD

Steps:

• In a bowl, cream butter and sugar until light and fluffy. Gradually add the flour, oats and salt. Press into a greased 13-in. x 9-in. baking pan. Prick with a fork if desired. Bake at 325° for 30-35 minutes or until lightly browned. Cool for 10 minutes before cutting.

OATMEAL SHORTBREAD

Steps:

• Preheat oven to 325. Spread oats on a rimmed baking sheet. Toast until fragrant and lightly browned, 4 to 6 minutes. Let cool completely.
• In a food processor, combine flour, sugar, salt, and 1/2 cup cooled oats; process until finely ground, 1 minute. Add butter. Pulse until mixture is the consistency of coarse meal. Transfer to an 8-inch square baking pan; press firmly into bottom. Sprinkle remaining oats on top, and press gently.
• Bake until firm and lightly browned, 30 to 35 minutes. Using a paring knife, immediately score shortbread into 16 squares; then score each square diagonally into 2 triangles. On a wire rack, cool completely in pan; gently invert, and break along scored lines.