Oatmeal Shortbread Recipes

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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

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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

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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

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

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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



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

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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 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

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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

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

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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.

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

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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

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

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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

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

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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.

OATMEAL SHORTBREAD



OATMEAL SHORTBREAD image

Categories     Cookies     Christmas

Yield 4 dozen

Number Of Ingredients 5

1 cup butter
3/4 cup packed brown sugar
2 tsp. vanilla
2 cups flour
1 cup rolled oats

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Steps:

  • Cream together butter and sugar; add vanilla. Gradually blend in flour and oats using wooden spoon, then your hands. Chill for about 20 minutes. On lightly floured surface rollout to 1/4" thick. Cut into small rounds or rectangles. Place on ungreased cookie sheet and prick with a fork. Bake at 325 degrees for 15-20 minutes or until lightly browned.

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