Best 11 Oatmeal Shortbread Recipes

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Indulge in the delightful symphony of flavors with our meticulously crafted oatmeal shortbread. These delectable treats are a delightful fusion of classic shortbread and wholesome oats, resulting in a heavenly textural experience. Each bite offers a perfect balance of buttery richness and hearty oatiness, tantalizing your taste buds with every morsel. Whether you prefer them plain, coated in luscious chocolate, or adorned with a sprinkle of sweet cinnamon sugar, these oatmeal shortbread cookies are sure to captivate your senses and leave you craving more. Dive into the realm of culinary bliss as we guide you through three irresistible variations of this timeless classic, each offering a unique twist on the traditional recipe.

Check out the recipes below so you can choose the best recipe for yourself!

OATMEAL SHORTBREAD



Oatmeal Shortbread image

These rich buttery cookies from Marion Hall are great with a steaming cup of coffee. "My family enjoys these chewy treats very much," remarks the Etobicoke, Ontario cook.

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 5 dozen.

Number Of Ingredients 5

1 cup butter, softened
3/4 cup sugar
1-1/2 cups all-purpose flour
1-1/2 cups quick-cooking oats
3/4 teaspoon salt

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.

Nutrition Facts : Calories 111 calories, Fat 6g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 121mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein.

MARGIE'S SHORTBREAD OATMEAL COOKIES



Margie's Shortbread Oatmeal Cookies image

This is our family recipe for shortbread oatmeal cookies, handed down through the Scottish side of the family. There is nothing better. They are definitely not low in fat.

Provided by Jan Bull

Categories     World Cuisine Recipes     European     UK and Ireland     Scottish

Yield 12

Number Of Ingredients 6

3 cups rolled oats
1 cup all-purpose flour
1 cup packed brown sugar
1 cup butter
¾ teaspoon baking soda
½ teaspoon water

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.

Nutrition Facts : Calories 320 calories, Carbohydrate 39.7 g, Cholesterol 40.7 mg, Fat 16.8 g, Fiber 2.3 g, Protein 3.9 g, SaturatedFat 10 g, Sodium 194.2 mg, Sugar 18 g

CHOCOLATE CHIP-OATMEAL SHORTBREAD COOKIES



Chocolate Chip-Oatmeal Shortbread Cookies image

Traditional shortbread cookies are famous for their light texture and buttery flavor. We love those classic cookies so much we put a twist on the recipe and came up with the best shortbread chocolate chip cookies ever! These melt-in-your-mouth chocolate chip shortbread cookies are light and buttery, with the added texture of chocolate chips and oats. We love how easy this recipe is, no rolling or shaping required. Bake a large batch of these delicious cookies and drizzle the top with melted chocolate for your next holiday gathering or keep it simple and just freeze half for later.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h20m

Yield 54

Number Of Ingredients 7

1 cup butter, softened
1 cup powdered sugar
1 1/2 cups Gold Medal™ all-purpose flour
1/2 teaspoon baking soda
2 teaspoons vanilla
1 cup quick-cooking oats
1 bag (12 oz) miniature semisweet chocolate chips

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.

Nutrition Facts : Calories 90, Carbohydrate 10 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 35 mg, Sugar 6 g, TransFat 0 g

BROWN SUGAR AND OATMEAL SHORTBREAD



Brown Sugar and Oatmeal Shortbread image

These have a wonderful texture - buttery, melt-in-your-mouth soft, yet a little crunchy. The cornstarch makes this shortbread especially tender, while the addition of oatmeal give it a bit of crunch. Using old-fashioned oats instead of quick-cooking will provide more crunch. Recipe by Elinor Klivans. These can be made ahead and frozen up to 3 months. Wrap them tightly with plastic wrap, then seal in a clean plastic/metal container.

Provided by WaterMelon

Categories     Bar Cookie

Time 55m

Yield 24 serving(s)

Number Of Ingredients 7

1 cup unbleached all-purpose flour
3 tablespoons cornstarch
1/2 teaspoon salt
1 teaspoon ground cinnamon
6 ounces unsalted butter, softened
1/2 cup light brown sugar, packed
3/4 cup old-fashioned oatmeal (not quick-cooking)

Steps:

  • Position a rack in middle of oven and preheat oven to 350°F.
  • Prepare 9x9x2-inch square or 11x7x2-inch baking tray by lining with parchment or greasing with butter.
  • Sift flour, cornstarch, salt and cinnamon together onto wax paper or medium bowl; set aside.
  • Beat butter and brown sugar together in a large bowl, until smooth and fluffy.
  • Using low speed (if using electric mixer), mix in flour mixture, until dough comes together in big clumps.
  • Add in oatmeal, mixing just to distribute evenly.
  • Press dough evenly into prepared tray.
  • Bake for 25 mins, until top is light-brown.
  • Remove from oven and immediately cut shortbread into squares (6 rows lengthwise, 4 rows across), cutting through to the bottom.
  • Cool thoroughly in the pan and remove shortbread from pan using a spatula.
  • The shortbread will become crisp on the outside as it cool, but remain slightly soft inside.
  • Store cooled shortbread in an airtight contained for up to 4 days or freeze.

OATMEAL SHORTBREAD



Oatmeal Shortbread image

Add these delicious shortbread cookies to your cookie jar.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 32

Number Of Ingredients 5

1/2 cup plus 2 tablespoons old-fashioned rolled oats (not quick-cooking)
3/4 cup all-purpose flour, (spooned and leveled)
1/3 cup confectioners sugar
1/2 teaspoon salt
8 tablespoons (1 stick) cold unsalted butter, cut into pieces

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.

OATMEAL SHORTBREAD COOKIES



Oatmeal Shortbread Cookies image

These cookies are heavenly, not real sweet but ever so tasty! These cookies are great warm too!!

Provided by Kathy

Categories     Desserts     Cookies     Oatmeal Cookie Recipes

Yield 18

Number Of Ingredients 4

1 cup butter, softened
¾ cup packed brown sugar
1 cup all-purpose flour
2 cups rolled oats

Steps:

  • Cream together butter and brown sugar until smooth. Stir in flour and oats. Chill in refrigerator for at least two hours.
  • Preheat oven to 350 degrees F (175 degrees C)
  • Roll out dough on a lightly floured and sugared surface to 1/4 inch thickness. Cut out with a cookie cutter and bake for 8 to 10 minutes or until edges are golden brown.

Nutrition Facts : Calories 184.6 calories, Carbohydrate 20.4 g, Cholesterol 27.1 mg, Fat 10.9 g, Fiber 1.1 g, Protein 2 g, SaturatedFat 6.6 g, Sodium 75.9 mg, Sugar 9 g

MUM'S OATMEAL SHORTBREAD COOKIES



Mum's Oatmeal Shortbread Cookies image

This was another of those treats that only showed up at Christmas :) I liked these. Very plain and dry so I could dunk them in a glass of milk. Now I like them with a hot chocolate or cup of tea.

Provided by Sue Fitzpatrick

Categories     Cookies

Time 3h

Number Of Ingredients 7

1 c butter
1/2 c brown sugar, firmly packed
1/2 tsp baking soda
1 c flour
1/4 tsp salt
1 tsp vanilla extract
2 c rolled oats

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.

ZAZ'S OATMEAL SHORTBREAD



Zaz's Oatmeal Shortbread image

A deliciously different variation on shortbread.

Provided by Zaz Whitaker

Categories     Desserts     Cookies     Oatmeal Cookie Recipes

Yield 60

Number Of Ingredients 11

½ cup finely chopped walnuts
2 cups rolled oats
1 ½ cups all-purpose flour
1 cup unsalted butter
1 teaspoon baking soda
½ teaspoon salt
1 egg
¾ cup packed brown sugar
½ cup white sugar
½ teaspoon vanilla extract
½ teaspoon almond extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  • In a large mixing bowl, cream together the butter and white and brown sugars. Add egg, almond and vanilla extracts and stir well. In a separate bowl, mix together the flour, salt and baking soda. Stir into butter mixture, and mix until well blended. Stir in chopped nuts and oats.
  • Roll about 1 tablespoon of dough into a ball. Flatten dough on cookie sheet with a fork and bake for 8 to 12 minutes.

Nutrition Facts : Calories 73.4 calories, Carbohydrate 8.7 g, Cholesterol 11.2 mg, Fat 4 g, Fiber 0.4 g, Protein 1 g, SaturatedFat 2.1 g, Sodium 43 mg, Sugar 4.4 g

MAPLE OATMEAL HAZELNUT SHORTBREAD



Maple Oatmeal Hazelnut Shortbread image

This is a tasty little cookie, easy to prepare, by the Canadian Living Test Kitchen. It uses SPLENDA brand, (sugar replacement) brown sugar blend. You can replace this with double the amount of regular brown sugar. **Preparation time includes 30 minute chill time before baking

Provided by Debi9400

Categories     Drop Cookies

Time 50m

Yield 36 cookies, 1-36 serving(s)

Number Of Ingredients 7

3/4 cup hazelnuts, finely ground
1 cup butter, softened
1/4 cup Splenda brown sugar blend
2 tablespoons maple syrup
1/2 teaspoon maple extract
1 1/2 cups quick-cooking rolled oats (not instant)
1 cup all-purpose flour

Steps:

  • In food processor, finely grind hazelnuts; set aside.
  • In large bowl, beat butter with SPLENDA until light; beat in maple syrup and maple extract.
  • Stir in oats and flour.
  • Roll into balls using 1 Tbsp dough per ball. Roll in ground nuts to coat.
  • Flatten slightly; place, about 1 inch apart on lightly sprayed/greased baking sheets. Refrigerate for 30 minutes.
  • Bake in 350°F oven for about 10 minutes or until puffed and set.
  • Let cool one minute. Transfer to racks; let cool completely.

Nutrition Facts : Calories 3474.5, Fat 254.8, SaturatedFat 122.7, Cholesterol 488.1, Sodium 1640.8, Carbohydrate 269.5, Fiber 25.5, Sugar 53.4, Protein 46

OATMEAL SHORTBREAD



Oatmeal Shortbread image

This is different from the usual oatmeal shortbread cookie. This has corn starch and icing sugar in it. Enjoy the unique texture and flavor.

Provided by Dorel

Categories     Dessert

Time 1h

Yield 30 cookies

Number Of Ingredients 5

3/4 cup all-purpose flour
2/3 cup quick oatmeal
1/2 cup cornstarch
1/2 cup icing sugar
3/4 cup butter, softened

Steps:

  • Combine flour,oats,corn starch and icing sugar in large bowl.
  • With large spoon, blend in butter.
  • Work with hands until a soft, smooth dough forms.
  • Shape into a ball.
  • If necessary, refrigerate 30 minutes or until easy to handle.
  • VARIATIONS for baking.
  • Bake in 300° oven until edges are lightly browned.
  • Roll dough out to 1/4 inch thickness and use cookie cutters, bake for 15-20 minutes.
  • Or you can shape into 1" balls, flatten with fork dipped in sugar, put on ungreased cookie sheet and bake for 15-20 minutes.
  • Cool completely on wire rack.
  • CRANBERRY WEDGES.
  • You can add 1/3 cup dried cranberries to dough, then roll or pat dough into two 5 1/2" rounds and bake on ungreased cookie sheet 30-40 minutes.
  • Or you can press into one 9" cake pan, mark into 8 wedges, prick with fork, and bake 40-45 minutes.
  • These freeze well.

OATMEAL SHORTBREAD



Oatmeal Shortbread image

This recipe came from a handout from a butter company. I like it because of the addition of oatmeal (I feel "healthy" eating it..lol). Feel free to substitute the dried cranberries with any other dried fruit (cherries are good). Sometimes, I even add 1/4 cup chopped pecans.

Provided by Sweet PQ

Categories     Dessert

Time 30m

Yield 12 wedges

Number Of Ingredients 5

1/2 cup butter (if using unsalted, add a pinch of salt)
1/4 cup light brown sugar, packed
3/4 cup flour
2/3 cup rolled oats
1/3 cup dried cranberries

Steps:

  • Preheat oven to 325*. Using a mixer, cream the butter and sugar until light and fluffy.
  • Using a wooden spoon, slowly stir in the flour, mxing well. Stir in the oats and cranberries.
  • Press evenly into a lightly greased 9" glass pie plate. Prick the surface with the tines of a fork.
  • Bake in middle of the oven for 20 minutes, or until golden.
  • Cool 3 minutes, then score into 12 wedges.
  • Cool completely and enjoy.

Nutrition Facts : Calories 132, Fat 8, SaturatedFat 4.9, Cholesterol 20.3, Sodium 56.7, Carbohydrate 13.8, Fiber 0.8, Sugar 4.6, Protein 1.6

Tips:

  • Use old-fashioned rolled oats for the best texture.
  • Be sure to chill the dough before baking for at least 30 minutes. This will help the cookies hold their shape.
  • Bake the cookies until they are just set, about 10-12 minutes. Overbaking will make them dry and crumbly.
  • Let the cookies cool completely before frosting them. This will help the frosting set properly.
  • For a fun twist, try adding dried fruit, nuts, or chocolate chips to the dough.

Conclusion:

Oatmeal shortbread cookies are a classic treat that can be enjoyed by people of all ages. They are easy to make and can be customized to suit your own taste. Whether you like them plain, frosted, or loaded with add-ins, these cookies are sure to be a hit. So next time you're looking for a sweet snack, give oatmeal shortbread cookies a try!

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