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Wednesday, December 18, 2019

Oat Shortbread for Lazy Cookie Bakers

It's that time of year when many people turn to baking cookies. I'm a lazy cookie baker. Life and writing leave me very little time for dropping teaspoons of cookie dough on a baking sheet. I found this recipe in The New York Times New Natural Foods Cookbook. However, I changed one thing. Rather than use 3/4 cup of butter, I used 1/2 cup of butter and 1/4 cup of Canola oil. It worked.

This is a terrific recipe. It's quick, there aren't many ingredients, and it's delicious. :-)

3 1/2 cups rolled oats
2/3 cups brown sugar
1/4 cup unbleached white flour
1/2 cup butter, softened
1/4 cup canola oil
1/2 teaspoon salt
1 teaspoon vanilla extract

1. Preheat the oven to 325 degrees.

2. Place all the ingredients in a bowl and work thoroughly together with both hands.

3. Press mixture into a greased 13x9 pan.

4. Bake for 30 minutes.

5. Cool for 10 minutes.

6. Cut into squares.



MarkD60 said...

Sounds and looks good!

203 eunmis

Penelope Marzec said...


This one is worth trying. Better than any granola bar. :-)

Unknown said...

Yikes - I'm drooling just looking at the picture.

Penelope Marzec said...


You probably have the ingredients at home right now. Get busy and you can have oat shortbread for lunch. :-)