Crunchy Oatmeal Shortbread Recipe

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Crunchy oats give this traditional shortbread recipe a new twist. These buttery confections are simply good to the very last crumb-especially with a cup of hot coffee or eggnog. I've also learned that they keep for months...if you hide them well enough!
TOTAL TIME: Prep: 15 min. + chilling Bake: 15 min.
MAKES:54 servings
TOTAL TIME: Prep: 15 min. + chilling Bake: 15 min.
MAKES: 54 servings


  • 1-1/2 cups butter, softened
  • 3/4 cup sugar
  • 1 cup quick-cooking oats
  • 2-3/4 cups all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • Additional sugar

Nutritional Facts

1 each: 84 calories, 5g fat (3g saturated fat), 14mg cholesterol, 63mg sodium, 9g carbohydrate (3g sugars, 0 fiber), 1g protein.


  1. In a large bowl, cream butter and sugar. Place the oats in a blender or food processor; process until ground. Add to creamed mixture.
  2. Combine the flour, cinnamon and salt; gradually add to oat mixture. Cover and refrigerate for 1 hour.
  3. Roll dough into 1-in. balls; roll in sugar. Place 2 in. apart on ungreased baking sheets; flatten slightly. Bake at 325° for 15-20 minutes or until golden brown. Remove to wire racks to cool. Yield: About 4-1/2 dozen.
Originally published as Oatmeal Shortbread in Country Woman Christmas Annual 2005, p45

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