Oatmeal Shortbread

"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."
 
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photo by twissis photo by twissis
photo by twissis
photo by Derf2440 photo by Derf2440
photo by Derf2440 photo by Derf2440
photo by Derf2440 photo by Derf2440
photo by Derf2440 photo by Derf2440
Ready In:
25mins
Ingredients:
6
Yields:
4 dozen
Serves:
48
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ingredients

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directions

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

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Reviews

  1. twissis
    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.,
     
  2. schroderterri
    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.
     
  3. Chef Binkie
    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.
     
  4. Morgorond
    Just made these for my family and they were a hit! This is a multi-generational household with half of us having different food allergies. Anything we can find that ALL of us can eat without modification is very appreciated! I made these into bars rather than individual cookies by patting the dough into a 13x9 pan sprayed with cooking spray. I didn't chill the dough first but popped it right into the oven. It took 20 minutes at 350. Next time I'll split it between two 8x8 pans and add mini chocolate chips to one and chopped nuts and cinnamon to the other half of the dough for the other pan. This recipe is so simply good I can already think of many tasty ways to change it up. Thanks so much for sharing!
     
  5. Derf2440
    Loved them! from DH, melt in your mouth and yet chewy oatmeal, a great combination, I will be adding these to my Holiday stash in the freezer, thanks for posting Pam! Dec 14/07, made these again for the holidays, they are sooo good!! Trimed them with pecans and sprinkles this time.Good recipe!!
     
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