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Judy John

Oat Strawberry Shortcake Cookies Recipe

These oat strawberry shortcake cookies blend hearty oats and fresh strawberries for a soft, lightly sweet, and comforting dessert.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 1 cup rolled oats
  • 1 cup flour
  • 1/2 cup sugar
  • 1/2 cup butter softened
  • 1 egg
  • 1 teaspoon vanilla extract
Strawberry Mix
  • 1 cup fresh strawberries diced
  • 1 tablespoon sugar

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Oven
  • Scoop
  • Spatula
  • Cooling Rack

Method
 

  1. Preheat oven and line a baking sheet.
  2. Cream butter and sugar until light and fluffy.
  3. Add egg and vanilla, mixing until smooth.
  4. Stir in oats and flour until a soft dough forms.
  5. Fold strawberries gently to avoid excess moisture.
  6. Scoop dough onto baking sheet, spacing evenly.
  7. Bake until edges are golden and centers remain soft.
  8. Cool on rack to set texture before serving.

Notes

For softer cookies, bake slightly less; for crisp edges, extend baking time. Chill dough briefly for better shaping. Avoid freezing fresh dough with strawberries as moisture increases. Add white chocolate or nuts for variation. Store in airtight container up to three days.