Reviewed: Aug. 29, 2009

Made these with my nephew when he was 8. He was able to help with all the steps and we worked together to eat most of them up during his visit. (Although he did save a couple to take home to his mom.) :-)

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itsmylastname

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Reviewed: Aug. 17, 2009

This is my favorite cut out cookie. Not only does it taste great, but the dough is super easy to work with!!

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jenny

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Reviewed: Apr. 1, 2009

This is a ''cool'' base recipe for our house. Always loving the extras in life, we added brown rice syrup or date sugar, instead of 'sugar'. Brown rice flour and oat flour and oat bran plus baking soda plus flaxseed chopped in the coffee grinder saves us from our wheat allergies, and we added a touch of rice milk too. Lemon extract rather than vanilla, and blueberries, apricots, and cranberries we added for fruity taste. Gosh, I have to go eat another, lo! (We love the brown rice syrup substitute for the sugar, which with the butter is super awesomely tasty, wooo! We love this basic recipe given, as it gives us a base to be creative and extraordinary! Thank you all.

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Barbara

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Reviewed: Feb. 28, 2009

These worked perfectly! The dough was easy to work with after going in the fridge for 30 min or so. I like the taste too, the oat flour makes it much more interesting.

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cloudyweather

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Reviewed: Feb. 23, 2009

These cookies came out great, everyone loved them. Dang it, I should have taken a picture...I'm sure I'll be making them again soon!

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RainbowGirl

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Reviewed: Dec. 19, 2008

Like another reviewer, I have a family member with a gluten allergy, so I substitued a mixture of gluten-free flours (oat, rice, quinoa) for the wheat. If you want to make cut-outs, I'd recommend refrigerating it for at least overnight, if not longer. I let it sit for about six hours and it was still too soft to roll out. I was in a little hurry, so I just rolled the dough into little balls and then rolled them in sugar. They baked up very nicely and tasted wonderful! Nobody would ever guess that they were gluten-free.

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Sue

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Reviewed: Dec. 1, 2008

I made this dough today for a group of children to try. I ground some quick oats for the oat flour, and I substituted butter-flavored shortening for the butter due to lactose intolerance. The dough was a little dry, but the flavor of the cookies was just wonderful. I will use this recipe again, I think I can tweak it to fix the dryness, which may have been due to the substitutions I made.

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Chris

Cooking Level: Expert

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Reviewed: Feb. 14, 2008

Finally got around to trying these out and they are great. Due to health reasons hubby can't eat white or whole wheat flour so I substituted 1/3 brown rice flour, 1/3 oat flour and 1/3 quinoa flour and used raw honey. They are one of the best cookie recipes I've tried on thsi web site. I even threw in flax seed and used almond milk. The grandson loves them also. Thx for the great recipe.

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Rahs

Cooking Level: Intermediate

Living In: Thunder Bay, Ontario, Canada

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Reviewed: Sep. 30, 2007

I made these ones a couple of nights ago for my husband and I and today are almost gone. Buttery, creamy, light, perfect!. They were very easy to roll and cut and actually healthier, due to all that oat flour, which is a plus, if you are trying to sneak in some oats into your loved one's diet. This is the kind of cookie made for decorating, icing and dipping in chocolate, a delicate flavor that doesn't clash with your choice of decorating; I plan to make these ones for Christmas and pass around, along with the recipe.

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MAVILU

Cooking Level: Expert

Living In: Upland, California, USA

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Reviewed: Jan. 13, 2007

These were the only sugar cookies I have made that actually rolled out like they were supposed to and tasted good too!

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Mom in Florida

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Reviewed: Nov. 20, 2006

A soft cookie that holds royal icing. The oatmeal flour raises it above the traditional sugar cookie.

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regidg

Cooking Level: Expert

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Reviewed: Jul. 12, 2006

This recipe was fun and easy! I think the dough rolled out easier when it was warm...and the cookies have a great taste to them. I didn't frost mine, but I'm sure they would be great with frosting. I'm definitely using this recipe for Christmas cookies!!

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Abbey S.

Cooking Level: Beginning

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Reviewed: Dec. 12, 2005

Great recipe! Super easy to roll and cut. The first batch was very bland, so I added 1 small box of instant french vanilla pudding to the second batch and it was perfect. Thank you for the awesome recipe Liz!

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Chanda

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Reviewed: Oct. 28, 2004

mm. these are tasty and easy. I didn't even chill the dough, and they baked up super quick in the convection oven. thanks!

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SPEARL20

Cooking Level: Intermediate

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Reviewed: Oct. 14, 2004

As a pastry cook, I can honestly say that this is one of the easiest cookie doughs I have ever rolled out. It cuts out beautifully and tastes delicious! To increase the fibre in it for my family, I actually ground up 1 cup oats and 1/4 cup oat bran instead of the 1 1/4 c. oats. Still delicious!

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TEKLA1

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Reviewed: May 22, 2003

The easiest dough I have ever worked with! My cookies kept there shape and did not stick to the counter top at all while I was rolling them. The final cookie is okay. It is dry and disolves in the mouth. I recommend topping with sugar prior to baking.

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ARTGIRLY

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Reviewed: May 4, 2003

A really tasty cookie. Made it with my three year old grand daughter and it was fun to make and easy to roll. I have tried so very many cutout cookie recipies but I will definitely make this one again. Don't roll them too thick as we lost some of our shapes!!

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DONNA

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Reviewed: Dec. 18, 2002

By far the best tasting, easiest-to-roll-out dough I have ever made. I will use this recipe for years to come!

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ALECSMOM

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Reviewed: Dec. 6, 2002

This was a very easy recipe, and the dough rolled out great, just allow the dough to warm up some after taking it out of the refrigerator, I found it easier to roll the warmer it was, and they were also tasty, Just watch, because I didn't keep my eye on them the first batch and they browned a little to fast, so I watched the rest and they came out perfect, everyones ovens are different.

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DOTTIE35

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Reviewed: Feb. 14, 2002

These cookies are SO, SO good! Do NOT skimp out on the Oat Flour...it is KEY!! They are very simple tasting, not filled with complexity, yet completely savory. They are a perfect treat for children and adults to make together for the holidays, or as an "anytime snack". These cookies can be cut very thin, or somewhat thick...just watch them closely in the oven to see that they don't burn or "over brown". Use just a small amount of icing, for these cookies only need a tiny amount, just enough to get your decorations to stick. Enjoy!

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JUL511RIE

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Cut-Out Cookies Made with Oat Flour

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