Sheet Oats Cookies
Chewy and buttery sheet cookies loaded with oats and vanilla, perfect for satisfying sweet tooth cravings or serving at family gatherings and casual get-togethers.
Ingredients
Instructions
- Cream shortening, then add sugar and continue creaming.
- Add eggs, salt, vanilla, flour, and oats; mix well.
- Pour the batter into two greased and floured cookie sheets measuring 10 1/2 x 15 1/2 inches.
- Spread evenly and bake at 350°F for about 20 minutes or until golden brown on top.
Tips & Substitutions
For a lighter texture, consider using half butter and half shortening. If you're looking to reduce sugar, try using a sugar substitute or applesauce in place of some of the white sugar. Adding nuts or chocolate chips can enhance flavor, but remember to adjust the flour if you add more dry ingredients. Make sure to spread the batter evenly for uniform baking.
Serving Suggestions
These sheet oats cookies are delightful on their own or served with a glass of milk or a scoop of Ice Cream Custard for a treat. They also pair beautifully with a warm cup of coffee or tea. For a festive touch, consider serving alongside Pineapple Sheet Cake (Hawaiian Wedding Cake) at gatherings or potlucks for a sweet spread.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them in a single layer on a baking sheet before transferring to a freezer bag, where they'll last for up to three months. To reheat, warm them in the oven at 300°F for about 5-10 minutes to restore their softness.
Nutrition & Diet Analysis (per serving)
Each serving of Sheet Oats Cookies contains roughly 2223 calories, with 26g protein, 310g carbohydrates, and 69g fat. It is an excellent source of iron (53% of the Daily Value), protein (52% of the Daily Value), and dietary fiber (34% of the Daily Value), and a good source of potassium and calcium. Note that it is relatively high in sodium, at 1901mg per serving (83% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use quick oats instead of old-fashioned oats?
Yes, you can substitute quick oats for old-fashioned oats, but be aware that the texture may be slightly different. Quick oats will absorb moisture faster and may result in a chewier cookie. If you prefer a thicker cookie, stick with old-fashioned oats.
What can I do if the batter is too thick?
If your batter feels too thick, you can add a tablespoon of milk or water at a time until you reach the desired consistency. Be cautious not to add too much liquid, as it can alter the cookie's texture.
How do I know when the cookies are done baking?
The cookies are done when they are golden brown on top and a toothpick inserted in the center comes out clean. Keep an eye on them as they bake, as they can go from perfectly baked to overdone quickly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).