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Rolled Oat Cookies

 Rolled Oat Cookies
I like to keep some of this dough in the freezer at all times since it's so handy to slice, bake and serve at a moment's notice. These wholesome cookies are super with a cup of coffee - in fact, we occasionally grab a few for breakfast when we're in a hurry. -Kathi Peters, Chilliwack, British Columbia
21 ServingsPrep: 15 min. + chilling Bake: 15 min./batch


  • 1 cup butter, softened
  • 1 cup packed brown sugar
  • 1/4 cup water
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 3 cups quick-cooking oats
  • 1-1/4 cups all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon baking soda


  • In a large bowl, cream butter and sugar until light and fluffy. Beat
  • in water and vanilla. Combine dry ingredients; add to creamed
  • mixture and mix well. Chill for 30 minutes.
  • Shape into two 1-1/2 in. rolls; wrap tightly in waxed paper. Chill
  • for 2 hours or until firm.
  • Cut into 1/2-in. slices and place 2 in. apart on greased baking
  • sheets. Bake at 375° for 12 minutes or until lightly browned.
  • Remove to wire racks to cool. Yield: 3-1/2 dozen.
Nutritional Facts: 1 serving (2 each) equals 188 calories, 10 g fat (6 g saturated fat), 23 mg cholesterol, 220 mg sodium, 23 g carbohydrate, 1 g fiber, 3 g protein.