If you’re looking for a fast, easy, and delicious shortbread cookie, you’ve got to try this! This has become one of the must-bake holiday cookies I make every year. It’s a very easy and delicious alternative to traditional shortbread. Everyone inhales them and often ask for the recipe. Slightly adapted from: Sunset Cookbook of Favorite Recipes.
Just to prove how idiot-proof this recipe is. Last year I whipped up a batch to give as a gift. As I took it out of the oven, I thought it looked a little pale. While cutting it, it fell apart into fine crumbs. I tasted a tiny bit, and it wasn’t one bit sweet. Whah??? I forgot to add the sugar!!! So, using a fork, I mashed the “cookies” into crumbs, added the sugar, mixed well, pressed the mix back into the same baking dish, and baked according to the recipe. The twice-baked version had a slightly toasty taste, and the recipient couldn’t get enough of them, saying “This could be a Starbucks cookie!” (The once-baked version is just as delicious!)
Without further ado… here’s my recipe for Oatmeal Shortbread.
- 1-1/2 cups unsifted all-purpose flour
- 2/3 cup quick-cooking oats (I’ve used old-fashioned with excellent results)
- 1 cup (1/2 lb.) butter (see note)
- 2/3 cup firmly packed brown sugar
- dash cinnamon (see note)
Combine all ingredients in a mixing bowl. Mix with your fingers until well-blended and crumbly.
Press the mixture firmly and evenly into a lightly buttered pan (10×15-inch).
Bake in a 300F oven for about 45 minutes. The edges will be light golden brown.
While still warm cut into squares or bars, then allow to completely cool in pan.
- If using unsalted butter, add 1/2 tsp. salt.
- I add a shake of cinnamon to the flour before mixing.
- My mom doubles the recipe in a large shallow pan.
- I use a food processor to blend the ingredients. First, I blend the flour, oats, sugar, salt, and cinnamon. Then I add the butter in small pieces and pulse until the ingredients begin to form a dough. I dump the dough into a bowl and gently blend it until all ingredients are combined.
About 3 dozen 2-inch squares, or about 48 smaller pieces in a 9×13″ pan.