Oatmeal Shortbread Cookies

Oatmeal Shortbread Cookies

22 Reviews 1 Pic
Lisa Murphy
Recipe by  Lisa Murphy

“These cookies are heavenly, not real sweet but ever so tasty! These cookies are great warm too!!”

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Adjust Servings

Original recipe yields 3 dozen



  1. Cream together butter and brown sugar until smooth. Stir in flour and oats. Chill in refrigerator for at least two hours.
  2. Preheat oven to 350 degrees F (175 degrees C)
  3. 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.

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Reviews (22)

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Great recipe. I found that pressing dough into 8 x 8 pan and baking is great, or even better forming dough into log and chilling overnight then slicing and baking is even better. Great flavor, my husband loves them!



This was a very big hit in my family--everyone wanted the recipe at Christmas. Best method for me was rolling into a log, then slicing. For a different (and really yummy) flavor and texture, try six-grain "oat"meal. We discovered this when it was the only thing in the house to use (CA grocery strike). Also was very good with raw sugar sprinkled over the top before baking--gives cookies a bit of a sparkle and a touch of sweetness.

Mrs. Evelyn Paradies

Mrs. Evelyn Paradies

Fantastic, but surprising dough. I mixed up the dough, put it in the refrigerator, went to gather eggs, found the dough had expanded over the top of the bowl and pushed the refrigerator door open. I worked the dough back down, spreading it out in a 7x12 pan, baked it and enjoyed very much a wonderful cookie. I would like to know what makes the dough expand and if anyone else had that happen. Mrs. Evelyn Parideis

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Amount Per Serving (18 total)

  • Calories
  • 185 cal
  • 9%
  • Fat
  • 10.9 g
  • 17%
  • Carbs
  • 20.4 g
  • 7%
  • Protein
  • 2 g
  • 4%
  • Cholesterol
  • 27 mg
  • 9%
  • Sodium
  • 76 mg
  • 3%

Based on a 2,000 calorie diet



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Oatmeal Raisin Cookies VI


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Honey Oatmeal Cookies