Oatmeal Shortbread
Delight in the rich, buttery goodness of oatmeal shortbread, a timeless treat that marries the classic melt-in-your-mouth texture of traditional shortbread with the wholesome nuttiness of rolled oats. This easy-to-make recipe requires just six simple ingredients, including creamy unsalted butter, golden granulated sugar, and a touch of vanilla for added warmth and depth. The addition of oats not only lends a rustic charm but also creates an irresistibly tender crumb that pairs beautifully with your morning coffee or afternoon tea. With minimal prep time and a short bake, these oatmeal cookies are perfect for both seasoned bakers and beginners. Whether you’re hosting a holiday gathering or simply looking for a comforting snack, these crumbly shortbread cookies are guaranteed to impress. Store them in an airtight container to keep their buttery perfection intact all week!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 227 grams Unsalted butter
- 100 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 180 grams All-purpose flour
- 100 grams Rolled oats
- 0.25 teaspoons Salt
Instructions
Preheat your oven to 170°C (340°F) and line a baking sheet with parchment paper.
In a large bowl, cream the unsalted butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the vanilla extract and mix until incorporated.
In a separate bowl, combine the all-purpose flour, rolled oats, and salt. Gradually add this dry mixture to the wet mixture, stirring until a soft dough forms.
Turn the dough out onto a lightly floured surface and gently knead it until smooth. If the dough feels sticky, add a tiny sprinkle of flour.
Roll out the dough to approximately 1/2-inch thickness. Use a round or square cookie cutter to shape the shortbread into your desired size.
Place the shaped dough onto the prepared baking sheet, spacing them about 1 inch apart.
Bake in the preheated oven for 20-25 minutes, or until the edges are lightly golden. Avoid overbaking to maintain the soft, crumbly texture.
Allow the shortbread to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Serve and enjoy your oatmeal shortbread with a cup of tea or coffee. Store leftovers in an airtight container for up to 1 week.
Nutrition Facts
Calories |
3091 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.2 g | 261% | |
| Saturated Fat | 115.0 g | 575% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 503 mg | 168% | |
| Sodium | 628 mg | 27% | |
| Total Carbohydrate | 304.2 g | 111% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 100.9 g | ||
| Protein | 37.1 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 128 mg | 10% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 680 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
