New This Month

Oatmeal Shortbread


Add these delicious shortbread cookies to your cookie jar.

  • Yield: Makes 32

Source: Everyday Food, June 2007


  • 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


  1. Preheat oven to 325. Spread oats on a rimmed baking sheet. Toast until fragrant and lightly browned, 4 to 6 minutes. Let cool completely.

  2. 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.

  3. 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.

Reviews Add a comment

  • edrunette1gmai
    4 MAY, 2017
    I am anxious to try this recipie and will let you know how it came out...thank you..
  • MS11064135
    3 OCT, 2015
    Very tasty but some completely crumbled
    17 MAR, 2013
    Can a blender be used in place of a food processor?
  • MS10843995
    15 MAR, 2013
    I made these for our church group, and doubled the recipe. Everyone loved them. Not overly sweet, but a nice shortbread. I received lots of complements on them. They are nice and flaky and easy to make.
  • ShannonMarie1212
    20 MAR, 2011
    Simple and delicious. The only problem I had was cutting them into the small triangles. Many corners broke off while cutting them. Perhaps next time I will just leave them in 16 squares rather than 32 triangles.
  • CiaNahac
    11 OCT, 2010
    I should have reviewed these earlier, I've made these so many times....easy and delicious!