Rolled Oats Shortbread Recipes

OAT-AND-SPELT SHORTBREAD

Oat-and-Spelt Shortbread image

Sure, you've had oatmeal in a sweet, but these cookies also contain spelt flour, which has a nutty, slightly sweet flavor. A dark-chocolate coating and a sprinkling of flaky salt make the ideal finishing touches.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Time 3h15m

Yield Makes 16 cookies

Number Of Ingredients 9

Ingredients

1 1/4 cups spelt flour
1 cup rolled oats
1/2 teaspoon kosher salt
1 stick unsalted butter, room temperature
1/2 cup natural cane sugar
1 large egg
1 teaspoon pure vanilla extract
4 ounces bittersweet chocolate
Flaky sea salt, optional

Steps:

Whisk together spelt flour, oats, and salt. Beat together butter and sugar on high speed until fluffy, about 3 minutes. Add egg and vanilla; beat to combine. Reduce speed to low; add flour mixture to combine. Gather dough in plastic wrap; form into a rectangular disk and refrigerate until firm, at least 1 hour and up to 1 day.
Preheat oven to 325 degrees. On a floured surface, roll out dough to a scant 1/2-inch thickness; cut into 2-inch squares. Place 1 inch apart on two parchment-lined baking sheets. Bake until firm to the touch and golden around edges, 24 to 26 minutes. Let cool completely.
Melt chocolate. Dip each cookie diagonally in chocolate; sprinkle with flaky salt, if desired. Refrigerate on parchment-lined sheets until just set.

ROLLED OATS SHORTBREAD

Rolled Oats Shortbread image

Another recipe from an old 1960's cookbook. I've been making these a couple times a year for 40 years. They are crispy and butter flavoured and so good. Use quick cooking oats. I use the dough hook to mix when it gets too hard for the K beater. Instead of rolling out I find it easier to pat into a 9"x 13" cookie sheet with 1/2" in sides. I use parchment paper. Score into about 1 1/2" pieces and bake. When baked cut along score lines and you have nice square cut cookies.

Provided by Dorel

Categories Bar Cookie

Time 40m

Yield 28 serving(s)

Number Of Ingredients 8

Ingredients

1 3/4 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup soft butter
1/2 cup brown sugar
1/4 cup white sugar
1/2 teaspoon vanilla
1 1/2 cups quick oats (cooks in 1 minute)

Steps:

Sift flour with baking powder and salt.
Cream butter and gradually add sugars, vanilla and oats.
Add sifted mixture to make a stiff dough.
Turn onto floured board and knead dough lightly to blend thoroughly.
Pat or roll into 9"X 12" rectangle and cut into 1 1/2" squares.
Bake at 350°F for about 20-25 minutes until golden.

OATMEAL SHORTBREAD

Oatmeal Shortbread image

These rich buttery cookies from Marion Hall are great with a steaming cup of coffee. "My family enjoys these chewy treats very much," remarks the Etobicoke, Ontario cook.

Provided by Taste of Home

Categories Desserts

Time 40m

Yield about 5 dozen.

Number Of Ingredients 5

Ingredients

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

Steps:

In a bowl, cream butter and sugar until light and fluffy. Gradually add the flour, oats and salt. Press into a greased 13-in. x 9-in. baking pan. Prick with a fork if desired. Bake at 325° for 30-35 minutes or until lightly browned. Cool for 10 minutes before cutting.

Nutrition Facts : Calories 111 calories, Fat 6g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 121mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein.

SHORTBREAD COOKIES II

Shortbread Cookies II image

Use only butter in these for best flavor.

Provided by Sally

Categories Desserts Cookies Butter Cookie Recipes Shortbread Cookie Recipes

Yield 12

Number Of Ingredients 4

Ingredients

2 cups butter, softened
1 cup white sugar
2 teaspoons vanilla extract
4 cups all-purpose flour

Steps:

Preheat oven to 350 degrees F (180 degrees C).
Cream butter and sugar until fluffy. Stir in vanilla; add flour and mix well.
Put through cookie press and form cookies onto baking sheets. Bake for 10 - 12 minutes.

Nutrition Facts : Calories 489.5 calories, Carbohydrate 48.6 g, Cholesterol 81.3 mg, Fat 31.1 g, Fiber 1.1 g, Protein 4.6 g, SaturatedFat 19.5 g, Sodium 218.8 mg, Sugar 16.9 g

OATMEAL SHORTBREAD

Oatmeal Shortbread image

I cut this from the Winnipeg Free Press Food section on February 25, 2004 and decided to post it here for safe keeping! I plan to try this soon! Cook time does not include the 1 hour chill time for the dough.

Provided by Pamela

Categories Dessert

Time 25m

Yield 4 dozen, 48 serving(s)

Number Of Ingredients 6

Ingredients

1 cup butter, no substitutes
1/2 cup brown sugar
1 teaspoon vanilla
1 teaspoon baking soda
2 cups rolled oats
1 cup flour

Steps:

Cream butter and sugar, add vanilla and beat until fluffy.
Blend flour, baking soda, and rolled oats and then add to butter mixture.
Mix well.
Chill dough for 1 hour.
Roll dough into balls and flatten with a fork.
Bake on ungreased cookie sheet at 350 dgrees for 13 to 15 minutes until lightly browned.

Nutrition Facts : Calories 65.2, Fat 4.1, SaturatedFat 2.5, Cholesterol 10.2, Sodium 54.5, Carbohydrate 6.5, Fiber 0.4, Sugar 2.3, Protein 0.8

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