Oatmeal Shortbread

Toasted Oatmeal Shortbread Recipe

  • Author: Bren
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 30 cookies 1x
  • Category: Cookie
  • Method: Oven
  • Cuisine: American


This easy Shortbread recipe is full of crispy, buttery flavor. It replaces some white flour with toasted oatmeal; whole grains without sacrificing flavor.



  • 1 cup plus 3 tablespoons old-fashioned rolled oats (not quick-cooking)
  • 1 1/2 cups unbleached, all-purpose flour
  • 1/2 cup brown sugar
  • 1/4 cup confectioners’ sugar
  • 1 tsp salt
  • 16 tbsp cold unsalted butter


  1. Preheat oven to 325 degrees. Spread oats on a baking sheet. Toast until lightly browned, 4 to 6 minutes. They will begin to smell fragrantly when they adequately toasted. Let the oats cool to room temperature.
  2. Place 1 cup of oats in a food processor and process until finely ground, about 1 minute.
  3. Add flour, sugar, and salt; pulse 30 seconds to combine. Cut butter into 1 Tbsp chunks and place in food processor. Pulse until mixture is the consistency of coarse meal.
  4. Transfer mix onto a baking sheet you have lined with parchment paper, press into a 9 inch by 12 inch rectangle.
  5. Score gently into 3 inch rows, and then score each square into a triangle.
  6. Sprinkle remaining oats on top, and press gently.
  7. Bake until lightly browned about 30 to 35 minutes. Once pan is removed from oven use a sharp knife, immediately re-cut shortbread into squares and then triangles.
  8. Cool completely, store in an airtight container.


Kick this shortbread up a notch by dipping half of each triangle in chocolate. Simply melt 1/2 cup of chocolate chips with 1 tsp coconut oil or shortening and dip away. Lay on parchment paper until chocolate hardens.


  • Serving Size: 1 piece
  • Calories: 100

Keywords: easy oatmeal shortbread, shortbread

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