Crunchy Oatmeal Shortbread Recipes

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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.

OATMEAL SHORTBREAD



Oatmeal Shortbread image

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.

Provided by Pamela

Categories     Dessert

Time 25m

Yield 4 dozen, 48 serving(s)

Number Of Ingredients 6

1 cup butter, no substitutes
1/2 cup brown sugar
1 teaspoon vanilla
1 teaspoon baking soda
2 cups rolled oats
1 cup flour

Steps:

  • 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.

Nutrition Facts : Calories 65.2, Fat 4.1, SaturatedFat 2.5, Cholesterol 10.2, Sodium 54.5, Carbohydrate 6.5, Fiber 0.4, Sugar 2.3, Protein 0.8

CRUNCHY OATMEAL SHORTBREAD



Crunchy Oatmeal Shortbread image

Crunchy oats give this traditional shortbread recipe a new twist. These buttery confections are simply good to the very last crumb-especially with a cup of hot coffee or eggnog. I've also learned that they keep for months...if you hide them well enough!

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield About 4-1/2 dozen.

Number Of Ingredients 7

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

Steps:

  • In a large bowl, cream butter and sugar. Place the oats in a blender or food processor; process until ground. Add to creamed mixture., Combine the flour, cinnamon and salt; gradually add to oat mixture. Cover and refrigerate for 1 hour., Roll dough into 1-in. balls; roll in sugar. Place 2 in. apart on ungreased baking sheets; flatten slightly. Bake at 325° for 15-20 minutes or until golden brown. Remove to wire racks to cool.

Nutrition Facts : Calories 84 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 63mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.

OATMEAL SHORTBREAD WREATHS



Oatmeal Shortbread Wreaths image

Provided by Food Network Kitchen

Categories     dessert

Time 4h

Yield About 24 wreaths

Number Of Ingredients 9

3/4 cup old-fashioned rolled oats
1 1/4 cups all-purpose flour, plus more for dusting
2/3 cup packed dark brown sugar
1 teaspoon kosher salt
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
1 large egg yolk
1/4 cup pure maple syrup
1 cup freeze-dried raspberries, crushed
White sanding sugar, for decorating

Steps:

  • Pulse the oats in a food processor until finely ground. Add the flour, brown sugar and salt and pulse. Add the butter and egg yolk and process until the dough comes together and no streaks of butter remain. Divide the dough between 2 sheets of plastic wrap and pat into disks; wrap and refrigerate until firm, about 3 hours.
  • Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Let the dough sit at room temperature about 5 minutes to soften slightly. Working with one piece at a time, roll out the dough on a lightly floured sheet of parchment paper until 1/4 inch thick; dust with more flour. (If the dough becomes too soft, refrigerate 15 minutes.) Cut out cookies with a 2 1/2-inch round cutter (preferably fluted), then cut out the centers with a 3/4-inch round cutter. Arrange the wreaths 1 inch apart on the prepared pans. Reroll the scraps and cut out more cookies.
  • Bake, switching the pans halfway through, until the cookies are dry and firm on top and golden brown around the edges, 15 to 20 minutes. Let cool 5 minutes on the pans. Lightly brush the tops with the maple syrup, then immediately sprinkle with the crushed raspberries and sanding sugar. Transfer to a rack to cool completely.

IRRESISTABLE CRUNCHY SHORTBREAD



Irresistable Crunchy Shortbread image

A fool-proof recipe to tasty, crunchy shortbread.

Provided by lottiegresh

Time 30m

Yield Makes 15 Shortbread Fingers

Number Of Ingredients 0

Steps:

  • Pre-heat the oven to 155 degrees celsius for fan oven. Line a baking sheet with greaseproof paper/ silicone mat.
  • Cream together butter and sugar.
  • Remove one tbsp of flour and replace with one tbsp of cornflour.
  • Add the flour to the butter and sugar and mix (by hand or machine) until resembling fine bread crumbs.
  • Bind and knead the mixture behind until you have a ball of dough.
  • Roll out the dough to 1cm thickness and cut to desired shape.
  • Bake on the baking sheet for 15-20mins - keep an eye on it - it doesn't want to be golden brown! You want to catch it just before that.
  • Poke some decorative holes in the top with a fork and leave to cool on a wire cooling rack.
  • Sprinkle a little caster sugar on the top before serving.

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

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.

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

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.

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

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