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Crunchy Oatmeal Shortbread

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
    About 4-1/2 dozen


  • 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


  • In a large bowl, cream butter and sugar. Place the oats in a blender or food processor; process until ground. Add to creamed mixture.
  • Combine the flour, cinnamon and salt; gradually add to oat mixture. Cover and refrigerate for 1 hour.
  • 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.
Nutrition Facts
1 each: 84 calories, 5g fat (3g saturated fat), 14mg cholesterol, 63mg sodium, 9g carbohydrate (3g sugars, 0 fiber), 1g protein.
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