Old-fashioned Oatmeal Sugar Cookies an easy sugar cookie cutout recipe. All of the deliciousness of a regular rolled sugar cookie with the addition of oats that lends a delightful chewiness. Frosted or unfrosted, these cookies are so delicious! And are perfect if you are looking for Oatmeal Christmas Cookies!
If you are looking for cookie recipes for cookie cutters, this is a fun and unique recipe that adds the nuttiness of oats to the dough, while still getting the delicious crunch for a Christmas sugar cookie.
If you love oats in your baked goods, you should try my favorite; Oatmeal Sandwich Cookies, or this Gluten-Free Apple Pie where the crust is made with rolled oats AND oat flour!
Oatmeal Christmas Cookies
Everywhere I look, I see cookies, cookies, cookies! I love it! Today is a new favorite for me…Special Edition Freaky Friday created by the talented Michaela of An Affair from the Heart; so much talent, and great recipes! Go and check her blog out.
Freaky Friday is a blog hop that a bunch of my blogger buddies and I do once per season, and one unique one that we do before Christmas. Where the blog hop centers around holiday treats.
Perfect for holiday cookie exchanges, neighbor gifts or nibbling by the fire with a steamy cup of cocoa.
We are secretly assigned to another blog to bake from, then today, all at the same time, we reveal our recipe and the blogger that we had. It’s a great way for us to get a fantastic new recipe and for you to meet some great food bloggers you may not have otherwise ever met!
Scroll down to the bottom for a list of all of the bloggers, but go slow; you do not want to miss this!
Are you ready for the big reveal!? We have a lot in common; we share a German heritage, and the love of sharing family-friendly, easy and delicious recipes! Amy of House of Nash Eats — you girl, are the bomb!
I am so impressed. She is so talented, I want to be like her when I grow up! Go ahead, click on the above link and pop over to her blog and take a gander, sign up for her newsletter, I’ll wait!
I couldn’t decide on which fabulous holiday treat to replicate. I was so tempted by the Double Chocolate Nutella Sandwich Cookies, my boys would LOVE them (they are still on my to-bake list), or her Soft & Chewy Molasses Cookies, and on the savory side, an easy weeknight dinner Easy Creamy Chicken Marsala.
In the end, I chose her Oatmeal Rolled Sugar Cookies, because they are unique, and it was her grandmother’s recipe (those are the best) and I adore anything OATMEAL.
TIPS for Oatmeal Sugar Cookies!
- Make the dough ahead of time, ready to roll when you are!
- Freezer friendly, make a couple batches and pop them in the freezer.
- They hold their shape!
- Come on, who doesn’t love oatmeal cookies!
Primary Ingredients
As always, the full list of ingredients and instructions are in the handy printable recipe card at the end of the post.
- BUTTER | Use real butter here, no blends, salted or unsalted work great!
- SUGAR | I used all natural cane sugar, white sugar works fine too!
- EGGS | I use large eggs in all of my baking for consistency.
- FLOUR | Essential of course, I use unbleached all-purpose flour.
- EXTRACTS | Vanilla extract and Almond, you can also do all or or the other.
- OATS | Not instant or quick cooking here, you want the full oat!
How to Make Cut Out Sugar Cookies with Oatmeal
Cream the butter and sugar well, on the longer side if you are using all-natural cane sugar as the grain is more coarse. Add egg, one at a time and blend well.
Next, pour in the vanilla extract and almond extract, then slowly add flour mixture and oats, mixing on low until blended.
I like the separate the dough into a couple different portions, wrap and refrigerate for a at least 2 hours. The dough may also be frozen up to 3 months at this point!
When ready to roll out the rolled oat cookies?
I made these and had my girlfriends test them, as well as my family. I had to fight for one cookie! They were a huge hit. Dress them up with some of this amazing buttercream frosting — Amy’s delicious buttercream is also included in the recipe!
Amy talks about her grandmother putting the frosting between and sandwiches two cookies together!
Next batch, I am there, I am all about a good sandwich cookie! Well, Amy and I, we have a lot in common, we like cookies! They will become your new favorite too!
I sure hope you love and try these oatmeal Christmas cookies, they will add a fun twist to your holiday table!
Check out my other cookies to compliment your holiday dessert table!
- Holiday M & M Chewy Cookies
- Koulourakia (Greek Butter Cookies)
- Pan Banging Sugar Cookies
- Andes Mint Fudge Brownies
- Classic Scottish Shortbread Cookies
PIN to your favorite Christmas Cookie Board.
Like this recipe?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and leave a comment below the recipe!
Equipment
Ingredients
Oatmeal Rolled Sugar Cookies
- 1 cup butter softened (I used unsalted, but either works!)
- 1 cup granulated sugar I used all natural cane sugar, white sugar works fine too!
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 ½ cups all-purpose flour I used organic
- ¾- 1 teaspoon salt increased slightly since I used unsalted butter and I like my oats a tad salty
- ½ teaspoon baking powder
- 1 cup whole rolled oats not instant. I used organic.
Buttercream Frosting
- 1 cup butter softened (salted or unsalted)
- 4 cups powdered sugar
- 4-6 tablespoons heavy cream
- 1 teaspoon vanilla extract
- pinch of sea salt
Instructions
- For the CookiesIn the bowl of a stand mixer, beat butter and sugar on medium-high, scraping bowl occasionally, about 2-3 minutes (on the longer side if using pure cane sugar) Should be light and creamy.
- Scrape down sides of bowl, then add eggs, vanilla and almond extract. Mix until combined, about 1 minute.
- With mixer on low or stir, add all purpose flour, salt, baking powder and mix until just combined. Scrape down sides of bowl and stir in the rolled oats. Split dough between two pieces of plastic wrap and shape into disc, wrapping tightly. Place in fridge for at least 2 hours (may be frozen, just thaw in refrigerator before use).
- When ready to bake, preheat oven to 350° F and line cookie sheet with parchment paper.
- On a floured surface, roll out dough to about ¼-inch thick and cut out with cookie cutters. Transfer cookies to baking sheet and bake for 8-12 minutes (for high altitude, I reduced the heat to 325°F and baked 10 minutes). Cookies should be slightly brown at the edges. Cool completely on wire rack, then frost with buttercream and decorate with sprinkles. Or match two cookie shapes and make a sandwich cookie. Also delicious baked plain or with sprinkles alone.
- For the Buttercream FrostingBeat butter using a mixer (stand or hand-held) about 1 minute until light and fluffy. Slowly mix in powdered sugar, 4 tablespoons heavy cream (adding up to 2 tablespoons for spreading consistency), vanilla and sea salt. Beat on low until combined, scrape down sides and increase speed to medium-high, high until light and fluffy. You may add food coloring if desired, but I loved the snow white look of the frosting.
- Makes a healthy amount of frosting, if you have leftovers, keep in fridge and use on another recipe, or frosting may be frozen. Bring to room temp and re-whip before using.
Notes
Nutrition
Take a look at all of our 2019 Freaky Friday Holiday Cookie Exchange Recipes:
- An Affair from the Heart – Funfetti Sugar Cookies
- Bowl Me Over – Chocolate Dipped Coconut Macaroons
- Hostess at Heart –Pan Banging Homemade Sugar Cookie Recipe
- House of Nash Eats – Lime Meltaways
- Life Currents – Peanut Butter Coffee Cake
- Lisa’s Dinnertime Dish – Chocolate Cashew Candies
- Or Whatever You Do – Caramel Pecan Bites
- Take Two Tapas – Chocolate Fudge with Almonds and Coconut
- The Fresh Cooky – Oatmeal Rolled Sugar Cookies
- The Speckled Palate – Shortbread Brown Butter Cookies
B. Stillman
Amazingly good!!! (Wow! Thank GOD!!!!) A neighbor said these were the best cookies she has had (75+ years of life experience) My daughter said “Yummy!!!” My wife even loves them which is a small miracle of it’s own!
There were some things I did differently.
Instead of flour, equal amount of old fashion oats was blendered into oat flour.
It seemed strange to make the cookies so thick but they really are so good that way and I learned something new!!
Also for some reason having white chocolate bark bars left from celebrating Jesus birthday, the white chocolate bars were melted down and these cookies were dipped in it on one side (and all sides but the back of the cookie)
Both times I’ve made these cookies the same procedure was followed and the same problem occurred… it’s so very difficult to keep from eating these delicious treats!!!
GOD Bless you for sharing such a lovely recipe and it will be our “go to” recipe for cookies in the future.
Any rating less than 5 stars makes no sense to me..
These are so easy to make and also have such a good texture!!!
Baking them till they were slightly brown didn’t seem long enough though that, every time was perfect. The ones I left in too long were delicious but had more “crunch” than I desire.
As for rolling them out over a floured surface (I’ve…over done the flour at times so..) instead I sprayed the dough lightly with oil and kept the dough chilled, if it became too sticky back in the freezer it went and was pulled out and cookie cuttered up.
Wow thank you for all of your wonderful Tips!! So glad they are so loved!!! So appreciate your kind comment, B Stillman!!
Nicole Johnson
I’m such a sucker for sugar cookies! I’ve never tried them with oatmeal, but that’s soon to be changed. Love these!!
I hadn’t either, they are game changers! Best of both worlds!
Debi
I’d bet that the oatmeal adds not only a great chewiness but a great flavor to the simple sugar cookie. I love this idea and can’t wait to try it!
Hi Debi, absolutely, all all accounts! Thank you!
Jennifer Ann Stewart
Jennifer Ann Stewart
SO in love with cut out cookies. We always made anatomically correct cookies when I was younger and laughed when they spread too much to make anything out of them. I love the added oatmeal in these for healthy reasons and to keep them from spreading too!
Thank you Jennifer, I found the warmer the dough, the more they spread, so keep em’ chilled!
Julie Menghini
These cookies are picture perfect and perfect for our holiday cookie exchange!
Thanks Julie, I hope you and your loved ones enjoy them!
Julie Menghini
Tasia ~ two sugar bugs
Oh my Kathleen! You’ve managed to bring my two favorite cookies into one!! I cannot WAIT to try this recipe!!
And I hope you love them as much as I love them! Thank you Tasia!!
Deb
Deb Clark
My goodness, these cookies look fabulous! What a wonderful addition to our cookie tray. I just can’t wait to give this recipe a try! p.s. pea-green with envy over your sprinkles – so pretty and fun! The perfect topping to the perfect cookie!!
Thank you Deb! LOL on the sprinkles, I am such a sucker for pretty and fun sprinkles!!
Lisa Hitzeman
I never would have thought of adding oatmeal to roll out sugar cookies. What a great idea! I love that it gives the cookies a little chewiness. I can’t wait to try them myself!
They are beyond delicious! Such a great and fun addition! Thank you Lisa!
Michaela Kenkel
Can you believe that I have never heard of putting oatmeal in a sugar cookie? Especially a cut out one! Leave it to The Fresh Cooky to school me! 😉 These look so delicious, and I can’t WAIT to try them! Thanks for being a part of our group, Kathleen! Happy Holidays!
Thanks so much for all your efforts and kind words Michaela!! Such a fun group of talented, creative and beautiful women!!