Oatmeal Lovers' Sugar Cookies Recipe

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Oatmeal is the predominant ingredient in this sugar cookie recipe and that might seem a little bizarre. But don't expect your typical oatmeal cookies here! These have a far different texture and taste. Be sure to use quick oats rather than old fashioned. Bake up a batch and make a platter to share with your Valentines!

Prep time:
Cook time:
Servings: 30


Cost per serving $0.12 view details
  • 1 cup butter, softened (2 sticks)
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 cups oatmeal (quick oats are best)
  • 1 1/4 cups flour
  • Coarse sugar crystals or granulated sugar to sprinkle on top


  1. Line baking sheet with parchment paper (or lightly spray)
  2. Beat butter, sugar and vanilla until thoroughly mixed.
  3. Add oatmeal and flour; mix well. Divide dough in half; place one ball back in the mixing bowl and cover with plastic wrap or a lightly dampened towel to keep it from drying out.
  4. Place the other ball on lightly flour-dusted bread board and roll out to 1/4" to 3/8" thickness using as little additional flour as possible to keep from sticking. You can either score into squares with a knife or make round cookies as follows:
  5. Using cookie cutter design of your choice, cut out shapes and lift cookies off bread board with a spatula to the prepared baking pans leaving an inch or so between. Sprinkle coarse sugar crystals over top of each.
  6. (Alternately you can pinch off dough in small egg-size balls, place on lightly floured bread board, press with your palm or use a rolling pin and flatten to round cookie shapes about 3/8" thick.)
  7. Bake at 350 degrees F. about 13-15 minutes until cookie edges barely begin to brown (see Photo 2 for color of baked cookie bottom). Remove from oven and place pan on wire rack for 5 minutes without disturbing. Then carefully lift each cookie to wire rack to cool. Cookies are fragile when warm, but after cooling become firm.
  8. Yield: Varies depending on size but figure about 3 dozen cookies.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 23g
Recipe makes 30 servings
Calories 114  
Calories from Fat 57 50%
Total Fat 6.54g 8%
Saturated Fat 3.96g 16%
Trans Fat 0.0g  
Cholesterol 16mg 5%
Sodium 44mg 2%
Potassium 27mg 1%
Total Carbs 12.69g 3%
Dietary Fiber 0.7g 2%
Sugars 5.09g 3%
Protein 1.32g 2%


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