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oatmeal crunch shortbread cookies

Oatmeal Crunch Shortbread Cookies

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Prep Time 15 minutes
Cook Time 18 minutes
Resting Time 30 minutes
Total Time 1 hour 3 minutes
Course Dessert
Cuisine American
Servings 24 cookies

Equipment

  • 2 Mixing bowl
  • 1 stand mixer or hand mixer
  • 1 Whisk
  • 1 Rubber spatula
  • 1 Measuring cups set
  • 1 Measuring spoons set
  • 2 Baking sheet
  • 2 parchment paper sheet
  • 1 Cooling rack
  • 1 Cookie scoop or tablespoon
  • 1 wire whisk or fork for optional egg wash

Ingredients
  

  • 1 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar packed
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract optional
  • 2 cup all-purpose flour
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground cinnamon
  • 1 1/4 cup old-fashioned rolled oats lightly crushed
  • 1/2 cup chopped pecans toasted, optional
  • 1/3 cup turbinado sugar for topping
  • 1 large egg beaten, optional egg wash
  • 2 tablespoon milk optional, for egg wash

Instructions
 

  • Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
  • In a large bowl, cream the softened butter with granulated and brown sugars until light and fluffy, 2 to 3 minutes.
  • Beat in the vanilla and almond extract until combined.
  • In a separate bowl whisk together flour, salt, and cinnamon.
  • Add the dry ingredients to the butter mixture and mix on low just until a soft dough forms.
  • Fold in the lightly crushed oats and pecans until evenly distributed without overmixing.
  • If dough feels sticky, chill it in the refrigerator for 15 minutes to firm slightly.
  • Scoop the dough into 1 1/2-tablespoon mounds, roll into balls, and place 2 inches apart on prepared sheets.
  • Lightly flatten each ball to about 1/2-inch thick with your fingers or the bottom of a glass.
  • If using, whisk egg with milk and brush tops lightly, then sprinkle generously with turbinado sugar.
  • Bake one sheet at a time for 14 to 18 minutes until edges are golden and centers are set.
  • Let cookies cool on the sheet for 5 minutes, then transfer to a rack to cool completely.

Notes

Crushing the oats slightly (by pulsing a few times in a food processor or pressing with your hands) helps the shortbread hold together while still keeping a nubby crunch. Use room-temperature butter for proper creaming; cold butter will make the dough crumbly, while overly warm butter will spread too much. If you prefer crispier cookies, flatten thinner and bake on the longer side; for softer centers, keep them thicker and bake on the shorter side. Toasting nuts enhances flavor and crunch—toast in a 350°F oven for 6 to 8 minutes until fragrant, then cool before adding. Swap pecans for walnuts or skip nuts for a nut-free version, and feel free to add a pinch of nutmeg or cardamom for warmth. Store in an airtight container for up to 1 week, or freeze baked cookies up to 2 months; the dough also freezes well—scoop, freeze solid, then bake from frozen adding 1 to 2 minutes.
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