Chewy Oatmeal Decorating Cookies

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Chewy Oatmeal Decorating Cookies

star rating (16) rate this recipe »
Published prior to 2008

So who says cutout cookies need to be either A) sugar cookies, or B) gingerbread? These chewy oatmeal cookies, with a hint of whole wheat and lots of flavor, are easy to roll and cut out with your favorite shaped cutter.

1 cup (2 sticks, 8 ounces) unsalted butter
3/4 cup (5 5/8 ounces) packed light or dark brown sugar
1 large egg
2 teaspoons vanilla extract
3/4 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
2 cups (8 ounces) King Arthur Unbleached All-Purpose Flour
1/2 cup (2 ounces) whole wheat flour, traditional or white wheat
1 cup (3 1/2 ounces) old-fashioned rolled oats
cinnamon sugar (optional)

To prepare the dough: In a medium-sized bowl, beat together the butter and sugar, then add the egg, vanilla, salt, baking powder, cinnamon, and ginger, beating until smooth. Beat in the flours and oats; the mixture may look dry at first, but don’t worry, it’ll come together. Divide the dough into two pieces, wrap each piece in plastic wrap, and refrigerate for about 30 minutes.

Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets.

To shape the cookies: Working with one piece of dough at a time, roll it into a circle about 14" in diameter. Use your favorite cutters to cut out cookies, re-rolling and cutting the scraps. Place the cutout cookies on lightly greased or parchment-lined cookie sheets; set them fairly close together, as they don’t spread.

To bake the cookies: Bake the cookies for about 9 to 10 minutes: the shorter amount of time will make softer cookies, the longer amount of time, crisper cookies. Remove the cookies from the oven, sprinkle with cinnamon-sugar, if desired, and transfer to a rack to cool. Repeat with the remaining dough. Decorate as desired.
Yield: 6 1/2 dozen 2 ½" cookies.

Bakers’ tip: When rolling dough for cutout cookies, roll from the center outwards, giving the dough a quarter-turn on the floured surface with each stroke of the pin. This will produce a more tender cookie than rolling back and forth over the dough.


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  • star rating 02/22/2015
  • mrmoran from KAF Community
  • I was so ready for cool, oatmeal cutout cookies that I'm afraid I left myself open to disappointment. Easy to prepare, easy to roll out...and for me, not easy to cut and achieve smooth edges. Seemed like an oatmeal flake was always precisely where I wished it weren't. Simply powering through with the cutouts didn't work particularly well, as the dough was prone to tear if I tried to get that cookie cutter to slice right through a stubborn flake. Would I have, perhaps, better luck if I gave the rolled oats a quick pass in the food processor before adding to the other ingredients? Mine were tasty, just not particularly attractive.

    A whiz in the food processor will help chop the oats into smaller pieces. Happy baking! Laurie@KAF

  • star rating 12/30/2014
  • Kisha from Minneapolis. MN
  • I've been meaning to make these for the holidays and finally did. They are delicious! Just chewy enough for a great texture, fantastic flavor. I was worried they wouldn't be enough like our "regular" holiday cookies but they were even better! The cinnamon was just the right touch. I decorated them with the "ornamental frosting" from the KAF 200th anniversary cookbook with 1/4 c. of butter-flavored shortening added at the end to get the "right" consistency (where "right" = like my mother's, you can decide). Perfect! Next year I will make a double batch.
  • star rating 12/10/2012
  • Michelle from Augusta, GA
  • I wasn't too certain about these cookies when I initially made the dough, but being KAF, I had high hopes. I made and froze the dough since I didn't need it for about 2 weeks. On the day of our event (a holiday tour of homes), I pulled it out and baked it up. Then we decorated the cookies. Wow! What a hit. I can't tell you the number of people who commented on how delicious the cookies were and how many wanted the recipe! They looked festive and tasted wonderful. Do use parchment or foil to bake because they are sticky.
  • star rating 07/03/2012
  • Christine from IL
  • These cookies are delicious! It is a great base for any creative changes you might wish to make. I subbed one of the cups of flour for 1 cup dried unsweetened coconut flakes (processed in a food processor) and they were so good, I couldn't stop sneaking bites. I processed the oats a bit too so they were small pieces. I used half butter and half coconut oil. Next time I'm planning to add some pecans. YUM!
  • star rating 01/21/2012
  • ann15638 from KAF Community
  • The combination of oats and cinnamon makes these cookies smell and taste heavenly! My 4-year-old and I made these as Halloween cutouts and decorated them with royal frosting and edible markers. They turned out beautifully and we received many compliments on them. We're going to make them again for Valentine's day cookies. Thank you, King Arthur Flour, for another great recipe!
  • star rating 01/02/2012
  • Ericabzadeh from KAF Community
  • This cookie is not very sweet. It pairs well with a very sweet icing such as the kaf basic cookie icing. Without a frosting or icing I believe it would be too bland.
  • star rating 12/20/2011
  • Esther from Lexington, Kentucky
  • An excellent cookie! It was a bit hard to cut out (somewhat sticky), but the finished cookies were soft and delicious. I added a cinnamon glaze, which was a great finishing touch. To make the glaze, I added some cinnamon to a half recipe of the KAF simple cookie icing recipe.
  • 12/05/2011
  • carolboettler636 from KAF Community
  • I'm an experienced baker and this is the worst cookie I ever made! I didn't think I did anything wrong in preparing the dough, but I must have, as the cookie has such good reviews. The dough was easy to work with (we did cut out cookies), but the cookies had little flavor and were very hard. Couldn't even soften them by dunking in hot coffee.
    Sorry to hear of the difficulty. There could be a number of causes for the final texture. Please give our bakers a call on the hotline if you need assistance with this one, 800-827-6836. Frank @ KAF.
  • star rating 07/02/2010
  • Heather from Oldsmar
  • I made these at Christmas time and my son, husband and I LOVED them. They were slightly chewy, but had snap. They were very tasty. I loved the cinnamon. I plan on making them for every holiday from now on. I plan on making them tomorrow for the Fourth of July!
  • star rating 02/11/2010
  • Trisha from NJ
  • These cookies were fun. I would have liked more guidance on the rolling out part--how thick the cookies should be, for example. I found that rolling between sheets of parchment worked best, as the dough stuck to my roul-pat rolling mat. I must have made the cookies too thick since I came nowhere near making 6 dozen.
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