Recipe by Jan Bull
"This is our family recipe for shortbread oatmeal cookies, handed down through the Scottish side of the family. There is nothing better. They are definitely not low in fat."
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packed brown sugar
I was looking for a cookie recipe that would be similar to a "hobnob". This recipe, while less crunchy, was great. I added a 1/2 teaspoon of salt, which I believe is very important to the sweetness of any cookie. I used splenda brown sugar, and only used 1/2 cup. I really like oats, and to be able to chew on them, so I used whole oats, but crushed them a bit with my hands before using them so I wouldn't so much like a barnyard animal while eating the cookie! After I incorporated all the ingredients, I made the dough into balls, then pushed them down with the bottom of a glass. I then sprinkled the dough with coarse sugar. After baking for the full 15 minutes, they turned out wonderful!
These tasted good, but I must have missed something. Mine turned out crumbly, not at all like a cookie. More like a graham cracker crust. Still, they are tasty.
I have a similar recipe passed down in my family as well. Ours has only 2 cups of oatmeal. TIP: I find that oat bran works the best. (The original family recipe used scottish oatmeal and is very coarse) Also decrease the sugar to 3/4 of a cup. Increase the water to 1/3 cup. I think you will find the dough easier to work with. Really a wonderful cookie!
Very good recipe. I did add an egg to mine because I do like a nice chewy cookie, and 1 tsp vanilla. I love vanilla in my oatmeal cookies, and they were great, co-workers at work absolutely loved them.
I used cinnamon and apple oats, added 2 beaten eggs,1tsp.vanilla,1tsp. cinnamon,1/2 tsp. nutmeg
and 1/2 cup fine chop nuts and followed recipe. and you end up with addictive cookies.thanks Jan for the start
of the best cookies.
My eleven yr. old son picked this one because he doesn't like to fuss with a lot of ingredients. They definately taste like shortbread with an oatmeal twist. The only thing he did for the second batch was add a little more butter to keep them from crumbling apart. He generously shares them with his friends who says "they're the BEST"
Great, easy cookies, but not exactly what I'd call shortbread. Taste more like really good granola bars. They were a big hit with my holiday cookie swap and my second batch was even more delicious when I spread a bit of melted chocolate on top as they cooled.
Tasty, but a smidgen boring. Mine were crumbly too, they probably do need an egg to hold them together. I wouldn't make them for anyone by following the recipe exactly.
* Percent Daily Values are based on a 2,000 calorie diet.
Margie's Shortbread Oatmeal Cookies
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 151
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