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Cute Kitty Cookies

 Cute Kitty Cookies
An oatmeal refrigerator cookie recipe proved "purrfect" for cat cookies. Half of the dough is chocolate, which frames the playful faces. It was a game of cat and mouse to see what dessert plate would be emptied first!
18 ServingsPrep: 25 min. + chilling Bake: 10 min./batch


  • 1/2 cup butter, softened
  • 1/4 cup shortening
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 2-1/4 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup quick-cooking oats
  • 2 ounces unsweetened chocolate, melted and cooled
  • Semisweet chocolate chips
  • Red-hot candies
  • Shoestring black licorice, cut into 1-1/2-inch pieces


  • In a large bowl, cream butter, shortening and sugar until light and
  • fluffy. Add eggs, one at a time, beating well after each addition.
  • Beat in vanilla. Combine the flour, baking powder and salt;
  • gradually add to the creamed mixture and mix well. Stir in oats.
  • Divide dough in half. Add melted chocolate to one portion.
  • Shape the plain dough into an 8-in. roll. Roll chocolate dough
  • between waxed paper into an 8-in. square. Place plain dough at one
  • end of square; roll up. Wrap in plastic wrap; refrigerate for at
  • least 3 hours or over night.

2 of 2

Cute Kitty Cookies (continued)

Directions (continued)

  • Unwrap dough; cut into 1/4 in. slices. Place 2 i. apart on ungreased
  • baking sheets. To form ears, pinch two triangles on the top of each
  • cookie.
  • Bake at 350° for 8-10 minutes or until lightly browned.
  • Immediately place two chocolate chips for eyes, a red-hot for the
  • nose and six pieces of licorice on each for whiskers. Cool on wire
  • racks. Yield: 3 dozen.
Nutritional Facts: 1 serving (2 each) equals 203 calories, 10 g fat (5 g saturated fat), 37 mg cholesterol, 141 mg sodium, 26 g carbohydrate, 1 g fiber, 3 g protein.