A stack of oatmeal shortbread cookies.

Oatmeal shortbread cookies

Kudos to my mom for this amazingly easy cookie recipe. Will this rustic take on traditional shortbread become your family’s favourite as well?


  • 1 cup (250 mL) butter, slightly softened
  • ¾ cup (175 mL) brown sugar
  • 2 tsp pure vanilla extract
  • 2 cups (500 mL) all-purpose flour
  • 1 cup (250 mL) rolled oats


  1. Preheat oven to 325 ˚F (180 ˚C).
  2. In a large bowl, cream together butter and sugar. Blend in vanilla.
  3. Gradually add in both flour and oats, until completely combined. (Fingers work best for this step.)
  4. Chill dough for at least 20 minutes, till firm enough to roll dough out.
  5. On a lightly floured surface, roll out dough to about ¼ inch thick. Cut out with your favourite cookie cutters.
  6. Place cookies on an ungreased baking sheet. Gently prick cookies with a fork to prevent air bubbles.
  7. Bake for 20 minutes or until lightly browned. Watch cookies closely, they burn easily.
  8. Makes 24-48 cookies, depending on size.

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