Oatmeal Shortbread fingers with one end of each dipped in chocolate and sprinkles on a white background

Oatmeal Shortbread Cookies

Makes 44 cookies
Author Wendy Sondov


  • 2 cups all-purpose flour
  • 1 cup rolled oats I use Flahavan Irish Rolled Oats
  • 1/2 teaspoon salt optional
  • 1 cup unsalted butter room temperature
  • 3/4 cup ultra-fine sugar caster sugar, or granulated sugar
  • 2 teaspoons vanilla paste or extract
  • 1 cup melting chocolate discs
  • sprinkles



  1. Preheat oven to 325° Line a cookie sheet with parchment paper.
  2. In a medium mixing bowl, whisk together the flour, oats, and salt (if using).
  3. In the bowl of an electric mixer, cream butter and sugar until light and fluffy.
  4. Blend in the vanilla.
  5. Gradually mix in 1/2 cup portions of the dry mixture, just until the dough is no longer sticky and holds together like play doh. A small amount of the dry ingredients may not be needed.
  6. Use a small (1 tablespoocookie scoop to portion the dough.
  7. Shape each dough ball into 2 1/2" logs and place on the prepared cookie sheets about 2" apart.
  8. Bake for 10-12 minutes, unil the edges just begin to turn golden.
  9. Remove from the oven and cool on cookie sheet for 2 minutes before transferring to wire racks to cool completely.


  1. Line a cookie sheet that will fit in the refrigerator, with wax paper.
  2. Pour about 1/4 cup of sprinkles into a small bowl.
  3. In a small bowl, microwave the melting chocolate at 50% power for 1 minute. Mix. Return to the microwave and continue to heat at 50% power for 15 second intervals, alternating heating and stirring, until completely melted.
  4. Dip one end of each cookie into the melted chocolate, then immediately into the sprinkles. Place the decorated cookies on the prepared cookie sheet.
  5. Refrigerate the filled cookie sheet for about 5 minutes to firm the chocolate.
  6. Store cookies in an airtight container at room temperature for up to 10 days.

Packing Tips

These cookies travel best inside a plastic storage container. Wrap pairs of cookies (bottoms together) in plastic wrap. Stack the wrapped bundles in a storage container. Use wadded wax paper between the top layer of cookies and the lid to ensure that there is no movement during shipping. The wrapped bundles can also be stacked in a freezer weight bag for shipping, however, extra padding, such as bubble wrap should be used around the bag to protect the cookies in transit.