Oatmeal Cut Out Cookies

Most oatmeal cookies are dropped, not rolled. This one solves a small but real problem: how to get oatmeal cookie flavor into a cutout cookie that holds its shape under a cookie cutter.

The trick is finely chopping the rolled oats before adding them. Whole rolled oats stay too large and create rough edges that won’t take a clean cut, but finely chopped oats distribute through the dough and add a faint nutty texture without ruining the structure. A few quick pulses in a food processor does the job.

The ratio is essentially a shortbread base with oats folded in. Powdered sugar (instead of granulated) and a full cup of butter to two and a quarter cups of flour gives the tender, slightly crumbly texture of a Scottish shortbread. Granulated sugar would make these too sandy to roll cleanly.

Eight to ten minutes at 375°F (190°C) is the bake window. The cookies should look pale and just set when they come out. They firm as they cool. Decorate with royal icing, sprinkles, or a simple powdered sugar glaze.

Kitchen Tips

• Pulse the oats just to coarse meal, not powder. A few seconds in the food processor is enough.
• Chill the dough at least 30 minutes before rolling. Warm shortbread dough sticks and tears.
• Roll to a consistent quarter inch for even baking. Thinner cookies turn brittle, thicker ones bake unevenly.
• Use a quality unsalted butter. Cheap butter has more water content and changes the texture.

Variations

• Add a teaspoon of cinnamon or a pinch of nutmeg to the dough for warmth.
• Stir in a tablespoon of grated orange or lemon zest for a citrus brightener.
• Sandwich cooled cookies around jam or buttercream for an oatmeal sandwich cookie.