Thursday, December 10, 2009

Scottish Oatmeal Shortbread Squares

I was inspired by Amy, a fellow blogger over at Baking and Mistaking to make Scottish shortbread with oatmeal. I was all ready to make her version, but then, while talking with my mom, she pulled out a very old, out of print cookbook from McCall's Magazine that she got for her wedding which had a amazing recipe that I just had to try. Like Amy's recipe, there are few ingredients, but in this one there's a ton more oatmeal, which is a whole grain! Now, while I won't look you in the eye and tell you this is health food, I do feel better about serving these than say, chocolate covered marshmallows...

I will tell you that this recipe is quick and easy and it's a perfect thing to bring to friends for dessert on a cold winter evening. And it really tastes like you spent hours in the kitchen!

3 cups quick cooking oats
2/3 cup brown sugar
1/2 cup all purpose flour
1/2 tsp salt
3/4 cup margarine (I use Earth Balance)
1 tsp vanilla

(optional) 1 high quality Swiss dark chocolate bar for dipping, melted in the microwave and stirred with a teaspoon of vegetable oil.

Mix ingredients only until incorporated, until it resembles a coarse cornmeal. Press with your fingers into square pans. Bake at 350 degrees for 25-30 minutes. Score (slice) into squares as soon as it comes out of the oven. Makes 18 generous squares.

If dipping, place dipped cookies on parchment paper and store in the refrigerator until set.


  1. Dipping in the chocolate gives it a lot extra. Looks delicious.

  2. Glad you liked these! I'll have to try your version soon.

  3. Do you have to use quick cook oatmeal or can you use regualr oatmeal?

  4. We make this once a week just to have around as an evening treat! On occasion, I layer the oatmeal mixture with chocolate chips or jam before putting in the oven. Thanks!