House of Nash Eats

a food blog about the simple and delicious recipes we love

Oatmeal Rolled Sugar Cookies

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These Oatmeal Rolled Sugar Cookies are an old-fashioned cut-out sugar cookie recipe with a chewy twist thanks to the addition of rolled oats and almond extract.  We love them frosted with buttercream frosting and topped with colorful sprinkles!  This post is sponsored in conjunction with Christmas Cookies Week.  I received product samples from sponsor companies to aid in the creation of the Christmas Cookies Week recipes.  As always, all opinions are mine alone.

These Oatmeal Rolled Sugar Cookies are an old-fashioned cut-out sugar cookie recipe with a chewy twist thanks to the addition of rolled oats and almond extract.  We love them frosted with buttercream frosting and topped with colorful sprinkles!

This is one of my favorite cut-out cookie recipes because it is so unique and you never see them anywhere else.  It’s also one of the cookies that I grew up with and that my family made every year for Christmas, along with regular cut-out sugar cookies. 

We love these chewy sugar cookies and I know you will too!

An image of oatmeal cut-out sugar cookies, ready to be baked in the oven.

This recipe came from my Grandma Casebolt (my dad’s mom) who was passed away when I was a freshman in high school.  Her name was Erna and her twin sister’s name was Erma (yep, really!), which continues to fascinate me endlessly that my great-grandparents would give their twins almost identical names.  They had 14 kids in all and by the time my grandma and her twin sister came along, I guess my great-grandparents had run out of ideas for baby names!  Even more crazy is that another set of twins was born after my grandma and her twin.  Twins definitely run in our family and skipped a generation like they say — my sister has twin girls of her own too!

My grandma would make these oatmeal rolled sugar cookies and sandwich two of them with frosting in the middle.  I like them frosted more like classic sugar cookies though, with sprinkles.  They are SO yummy and fun.

These cut-out cookies hold their shape really well and don’t spread too much as long as you chill the dough before rolling and baking.  The edges get just a little crispy but the cookies stay nice and soft and chewy in the center as long as you don’t overbake them.

An image of chewy sugar cookies that hold their shape with oatmeal in them.

Keep scrolling past the recipe for all the recipes submitted today by other bloggers participating in Christmas Cookies Week, and don’t forget to hop over to my welcome post and enter our giveaway for one of 4 prize packages from our generous sponsors!

How to Make Oatmeal Rolled Sugar Cookies

  1. Beat the butter and sugar together in a stand mixer using the paddle attachment until creamy and light.
  2. Add the eggs, vanilla, and almond extract, scraping the sides of the bowl, and mix again.
  3. Mix in the flour, baking powder, and salt until combined, then stir in the rolled oats.
  4. Wrap the dough tightly in plastic wrap and chill at least 2 hours before rolling out to 1/4-inch thickness and cutting into shapes using cookie cutters.
  5. Bake for 10-12 minutes in a 350 degree F oven until just barely brown around the edges.  Cool completely before frosting and decorating with sprinkles.

An image of oatmeal cookie dough in the bowl of a stand mixer.An image of chilled oatmeal sugar cookie dough on a floured surface, ready to be rolled out and cut into Christmas shapes.An image of oatmeal rolled sugar cookie dough rolled out on the counter with a rolling pin and cut into Christmas shapes using cookie cutters.An image of oatmeal cut-out sugar cookie dough on a marble surface, rolled to 1/4-inch thickness and cut into the shapes of trees, bells, and mittens using cookie cutters.

Sugar Cookie Frosting

You could decorate these oatmeal rolled sugar cookies with this easy royal icing recipe for sugar cookies if you wanted to, but I like the more old-fashioned, homey look of an easy buttercream sugar cookie frosting spread on the cookies with a butter knife.

An image of a frosted sugar cookie with the best sugar cookie frosting recipe, decorated with colorful sprinkles.An image of a bowl of easy sugar cookie frosting with frosted oatmeal rolled sugar cookies in front of it.

I’m including my favorite basic sugar cookie frosting along with the oatmeal rolled sugar cookies recipe at the bottom of this post.

It’s an easy recipe made by just creaming softened butter with powdered sugar, heavy cream, vanilla extract, and a pinch of salt until fluffy and the perfect consistency for spreading on these oatmeal rolled sugar cookies.

We always fancy them up with colorful sprinkles, like this gorgeous Fahoo Fores mix from Sprinkle Pop.  I adore their beautiful and unique sprinkle mixes and have used them in past recipes like these chocolate lofthouse frosted sugar cookies that I shared around Halloween.

An image of old-fashioned Christmas cookies made with rolled oats and rolled and cut into Christmas shapes, then frosted with buttercream frosting and decorated with sprinkles. An image of oatmeal rolled sugar cookies, ready for frosting and decorating for a Christmas cookie platter. An image of frosted sugar cookies decorated with a colorful sprinkles mix are perfect for Christmas cookie platters.

More Christmas Cookies Recipes You Will Love

Oatmeal Rolled Sugar Cookies

Oatmeal Rolled Sugar Cookies

Yield: 24 cookies
Prep Time: 10 minutes
Cook Time: 10 minutes
Additional Time: 2 hours
Total Time: 2 hours 20 minutes
These Oatmeal Rolled Sugar Cookies are an old-fashioned cut-out sugar cookie recipe with a chewy twist thanks to the addition of rolled oats and almond extract.  We love them frosted with buttercream frosting and topped with colorful sprinkles!

Ingredients

Oatmeal Rolled Sugar Cookies

  • 1 cup butter, softened
  • 1 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2 1/2 cups all-purpose flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 cup rolled oats

Sugar Cookie Frosting

  • 1 cup butter
  • 4 cups powdered sugar
  • 4-6 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Sprinkles, for decorating

Instructions

Cookies

  1. In the bowl of a stand mixer, beat the butter and sugar on medium-high speed until light and creamy, about 2-3 minutes.  Add the eggs, vanilla, and almond extract and mix again, scraping down the sides and bottom of the bowl. 
  2. Add the flour, salt, and baking powder, mixing just until combined.  Stir in the rolled oats.
  3. Transfer the cookie dough to a piece of plastic wrap and shape into a disc with your hands, then wrap tightly and chill for at least 2 hours.
  4. When ready to bake, preheat the oven to 350 degrees F.  Line a baking sheet with parchment paper or a silpat mat.  
  5. Roll out the chilled dough to 1/4-inch thick and cut out with cookie cutters.  Transfer to the baking sheet and bake for 10-12 minutes, just until edges are barely starting to turn brown.  Cool completely on a wire rack, then frost with buttercream frosting and decorate with sprinkles.

Frosting

  1. Beat the butter using a hand mixer or the whisk attachment on a stand mixer.  Add the powdered sugar, 4 tablespoons of heavy cream, vanilla, and salt and beat on low speed until combined, then increase the speed and beat until light, adding additional cream to get to a frosting consistency.  Use food coloring to achieve desired colors, if you choose.

Notes

You can sandwich two of these cookies together with the frosting for a delicious sandwich cookie, or just decorate with frosting and sprinkles like in these pictures.

Nutrition Information:
Yield: 24
Amount Per Serving: Calories: 321 Saturated Fat: 10g Cholesterol: 57mg Sodium: 214mg Carbohydrates: 40g Sugar: 28g Protein: 2g
© Amy Nash, House of Nash Eats
Cuisine: American / Category: Dessert

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Comments


  3. What a neat twist on a traditional cut out cookie to use oatmeal. I love how these have a family history and good memories for you. The sprinkles and icing really make them festive! Pinned!

    Reply


  5. I made these and they chilled in the fridge for about 24 hours before I could finish them up. The baking time for me was less, about 8 minutes, but it really depended on the size of the cookie. I followed your suggestion and used your buttercream recipe instead of the royal icing. We had quite a bit of frosting left over, next time I might decrease the frosting by 25%. I used condensed coconut cream in the frosting and wow it turned out so so good! The cookies are delicious and such a fun change. I used old fashioned oats, next time I might try the quick cooking ones or blend them up a bit before adding to the dough. All in all, will make again and thanks for yet another killer recipe, Amy!!!!!

    Reply

    • I’m so glad you liked these! Yes, it will depend on the size of the cookie for the bake time. And I like the idea of condensed coconut cream in the frosting! Yum!

      Reply

    • Yes, you could just replace the amount of amount extract with vanilla extract. Or really any other extract you enjoy. I like rum extract and that might be a fun change, although I haven’t made these cookies that way yet.

      Reply

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