Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Oatmeal Shortbread 3.4 (84) 7 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 5, 2020 Print Share Share Tweet Pin Email Yield: 32 Add these delicious shortbread cookies to your cookie jar. Ingredients ½ cup plus 2 tablespoons old-fashioned rolled oats (not quick-cooking) ¾ cup all-purpose flour, (spooned and leveled) ⅓ cup confectioners sugar ½ teaspoon salt 8 tablespoons (1 stick) cold unsalted butter, cut into pieces Directions Preheat oven to 325. Spread oats on a rimmed baking sheet. Toast until fragrant and lightly browned, 4 to 6 minutes. Let cool completely. 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. 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. Print