Total Time
Prep 10 mins
Cook 15 mins

I cut this from the Winnipeg Free Press Food section on February 25, 2004 and decided to post it here for safe keeping! I plan to try this soon! Cook time does not include the 1 hour chill time for the dough.


  1. Cream butter and sugar, add vanilla and beat until fluffy.
  2. Blend flour, baking soda, and rolled oats and then add to butter mixture.
  3. Mix well.
  4. Chill dough for 1 hour.
  5. Roll dough into balls and flatten with a fork.
  6. Bake on ungreased cookie sheet at 350 dgrees for 13 to 15 minutes until lightly browned.
Most Helpful

While the recipe itself was made exactly as written for the Sweet December event, I did take a liberty w/the prep & presentation as you can see in the pic. I planned well-ahead to make these shortbread cookies, but the timing decision was made hastily & left little room for chilling the dough or forming into cookies. So I spread the dough into a lrg shallow baking pan, skipped the chill time & cut the finished product into bars that I dusted w/powd sugar. The recipe is a tasty & ingredient-friendly easy-fix that also gets high marks from me for its versatility. Thx for sharing the recipe w/us.,

twissis December 18, 2013

My adult daughter is picky about the consistency of shortbread cookies and was a little concerned about 'oatmeal shortbread'. When I made these cookies, she tasted and said they were absolutely without a doubt the best shortbread cookie she ever tasted. Everything about them was perfect and the taste was so rich, yet light on the tongue. This is going to be a staple in our cookie repertoire.

schroderterri December 23, 2009

This cookie is tasty, crispy and one of my favorites. I was looking for something without a ton of sugar in it. I made these with 1/4 cup of splenda brown sugar, and 1/4 cup of regular brown sugar. I chilled my dough for 1 hour, which is necessary. I baked the full 15 min. These were crazy good and kept for a week very well.... if they last that long.

Chef Binkie October 10, 2009