← Back to Search Results
baking American
 Oatmeal Shortbread

Photo by: Joseph De Leo
Comments: 0
 

Recipe

I adore most foods made with oatmeal, and these toasty shortbread cookies are no exception — just what the doctor ordered to brighten a steaming pot of tea on an inclement afternoon.

Yield: Makes 16 cookies

Ingredients

  • ¾ cup (1½ sticks) unsalted butter, at room temperature
  • ½ cup (packed) light brown sugar
  • 1¼ cups unbleached all-purpose flour
  • 1 2/3 cups old-fashioned rolled oats
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon

Directions

1. Preheat the oven to 350°F. Line a large baking sheet with parchment paper.

2. Using an electric mixer, cream together the butter and sugar in a mixing bowl until light and fluffy. In another bowl combine the flour, 1 cup of the oats, the salt, and cinnamon. Add to the butter mixture, stirring with a wooden spoon just until combined.

3. Finely grind the remaining 2/3 cup oats in a blender or food, processor. Dust a pastry cloth or other flat rolling surface with some of the ground oats. Divide the shortbread dough in half. Roll out each half into a circle about 8 inches in diameter and 3/8 inch thick. Sprinkle the remaining oatmeal over the top of the dough and press it into the surface with the rolling pin.

4. Using a sharp knife, cut each circle into 8 wedges. Prick each wedge all over with the tines of a fork. Transfer to the prepared baking sheet. Bake until golden brown, 18 to 20 minutes. Cool on a wire rack, then store in an airtight container up to 1 week.


© 1990 Sarah Leah Chase
 

Nutritional Information

Nutrients per serving (% daily value)

Serving size is 1 cookie.

202kcal (10%)
20mg (2%)
0mg (0%)
73mcg RAE (2%)
93mg
32mg
4g
7g
2g
25g
23mg (8%)
76mg (3%)
6g (28%)
10g (15%)
1mg (7%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

flavor Flavor
by Rocco DiSpirito
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
cooking-for-friends Cooking for Friends
by Gordon Ramsay
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
good-to-the-grain Good to the Grain
by Kim Boyce
mexican-everyday Mexican Everyday
by Rick Bayless
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
lucid-food Lucid Food
by Louisa Shafia
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?