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    Home » Snacks

    Oatmeal Strawberry Cookies Recipe

    Published: May 21, 2021 · Modified: May 2, 2022 by Jessica Fisher

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    Brighten someone’s day with a batch of these buttery, oat-filled Strawberry Cookies. With their cake-like texture, they’re hearty, flavorful, and not too sweet — a perfect sweet treat.

    Serve these easy strawberry cookies as part of a larger cookie tray with Double Chocolate Toffee Cookies and Magic Bars or simply dish them up next to a glass of milk or a cup of tea. These are a delightful spring addition to your Easter Desserts.

    platter of strawberry oatcakes with fresh strawberries next to stack of teacups and a teapot. this …
    Jump to:
    • Why Make This
    • Ingredients
    • Step-by-Step Instructions
    • FAQs
    • Recipe Costs
    • More Great Strawberry Recipes
    • Tell us what you think!
    • Jumbo Strawberry Cookies Recipe

    These tasty Strawberry Cookies are a cross between a cake and a cookie. And they are so good! Whether you tuck them into lunch boxes, serve them as part of afternoon tea or coffee break, or sneak a few after the kids go to bed, these cookies with fresh strawberries are good anytime of day.

    Why Make This

    They’re easy. This strawberry cookies recipe mixes up in minutes and bakes quickly.

    They’re packed with flavor. Between the nutty taste of the oats, the rich butteriness, and the sweet tart of the strawberries, every bite is pure deliciousness.

    They’re big. One batch will result in 8 large strawberry cookies, just the right amount to satisfy the sweet tooth, but not so much that you over indulge.

    Ingredients

    ingredients for strawberry oatcakes in measuring cups laid out on a black table.

    The ingredients list for these oatmeal cookies with a twist is pretty simple:

    rolled oats – Oats add texture and substance to baked goods. They help me add more whole grains to our diet and give just the right amount of chew to these cookies. 

    flour – I use unbleached, all-purpose flour but you can use bleached or whole wheat pastry flour. Both are good.

    sugar – You’ll notice there isn’t much sugar in these strawberry cookies. We’re leaning on the berries to bring the sweet. Use granulated sugar for best results but you can also use brown sugar or powdered if that’s what you have.

    baking powder and salt – These leaveners add lift to the cookies. Don’t omit them.

    butter and cream – These both add richness and flavor. You can use margarine or a plant butter if you prefer. As for the cream, if you don’t have any, you can use evaporated milk or buttermilk if that’s what you have.

    vanilla extract – The vanilla adds a subtle flavor to the cookie batter.

    strawberries – Chopped fine and not too many, the strawberries balance it all out with their trademark blend of sweet and tart.

    Step-by-Step Instructions

    dry ingredients in food processor fitted with a metal blade.
    lightly pulsed dry ingredients in the food processor bowl.
    adding butter cubes to the food processor.
    coarse crumbs in the food processor bowl.

    1. Place the flour, oats, sugar, baking powder, and salt in a food processor bowl fitted with a metal blade. Pulse a few times to combine and cut the oats up just a bit.

    2. Add the cold butter cubes to the food processor and pulse until coarse crumbs are formed. You’re basically making a short dough, similar to pie crust or shortbread. Transfer this mixture to a large mixing bowl.

    dry ingredients, strawberries, and cream in metal mixing bowl.
    oatcake batter mixed in bowl with red spatula.
    oatcake batter scooped out onto lined baking sheet.
    baked oatcakes on lined baking sheet.

    3. Add the cream, vanilla extract, and chopped strawberries to the bowl and fold gently to combine. The batter will be very thick.

    4. Scoop the dough out onto a lined baking sheet. Bake in a preheated 400 degree oven for 15 to 20 minutes or until golden. Remove the strawberry cookies immediately to a wire rack to cool. Letting them sit on the hot tray will allow them to steam and possibly become mushy.

    FAQs

    Can I omit the strawberries from this recipe?

    Yep. If strawberries aren’t in season, feel free to omit them. You’ll have a delicious buttery cakey-cookie full of oats.

    Can you freeze these cookies?

    Cool the baked cookies completely and store in an airtight container in the freezer for up to 2 months.

    Recipe Costs

    Knowing how much it costs you to prepare a recipe can help you decide if it’s the type of recipe to make regularly or one you might want to save for special occasions. Let’s crunch some numbers and see how this recipe pencils out.

    • flour – $0.15
    • oats – $0.25
    • sugar – $0.05
    • baking powder – $0.27
    • salt – $0.01
    • butter – $0.60
    • cream – $0.69
    • strawberries – $0.30
    • vanilla – $0.34

    This Strawberry Cookie recipe pencils out to $2.66/batch or 33 cents each.

    The big ticket items are the butter and cream. See the ingredients notes for tips on substitutions. And remember that you can always save more on groceries with the Good Cheap Eats System!

    blue and red stripe napkin with white platter of strawberry oatcakes.

    More Great Strawberry Recipes

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      Jello 123 Layered Jello Cups
    • fruit tray with kiwi, melon, and berries on white oval platter.
      How to Make a Fruit Tray
    • floral teacup loaded high with berry salad with spoon on saucer.
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    • chocolate strawberry scones on platter with strawberries.
      Fresh Strawberry Scones with Chocolate (28 cents each)

    Tell us what you think!

    We love to hear your experiences with Good Cheap Eats. Click the STARS on the recipe card or leave a STARRED comment to let us know what you think of the recipe.

    white rectangular platter holding six strawberry oatcakes with fresh strawberries next to them.
    Print Recipe Add to Collection Go to Collections
    5 from 4 votes

    Jumbo Strawberry Cookies Recipe

    Brighten someone's day with a batch of these buttery, oat-filled Strawberry Cookies. With their oaty, cake-like texture, they're a perfect sweet treat.
    Prep Time10 mins
    Cook Time25 mins
    Total Time35 mins
    Course: Breakfast
    Cuisine: American
    Servings: 8 servings
    Calories: 254kcal
    Author: Jessica Fisher
    Prevent your screen from going dark

    Equipment

    • food processor
    • large mixing bowl
    • rubber spatula
    • parchment paper
    • heavy duty sheet pan
    • wire rack

    Ingredients

    • 1 cup unbleached, all-purpose flour
    • 1 cup rolled oats
    • ¼ cup granulated sugar
    • 1 tablespoon baking powder
    • ¼ teaspoon salt
    • 6 tablespoon butter cold, cut into cubes
    • ½ cup whipping cream
    • 1 cup strawberries (chopped)
    • ½ teaspoon vanilla extract
    US Customary – Metric

    Instructions

    • Preheat the oven to 400 degrees. Line a sheet pan with parchment paper or a silicone baking mat.
    • In the bowl of a food processor fitted with a metal blade, place the flour, oats, sugar, baking powder, and salt. Pulse a few times until the ingredients are mixed and the oats are broken up a bit. Add the butter cubes and pulse until you have crumbs. Transfer this mixture to a small mixing bowl.
    • Add the cream, strawberries, and vanilla. Fold gently just until combined.
    • Scoop the dough into eight mounds on the prepared baking sheet. Bake for 15 to 20 minutes or until golden brown and cooked through. Remove the cookies to a wire rack immediately. Cool slightly and serve.

    Notes

    Go big or not. This recipe makes 8 jumbo-sized strawberry cookies. Feel free to make them smaller in size if you prefer.
    Don’t let the cookies get soggy. Immediately remove the cookies to a wire rack to cool. Due to the very moist nature of the strawberries, if you let them sit on the hot pan, they will go soggy. 
    To freeze baked cookies: Cool the cookies completely on the wire rack before transferring to an airtight container or ziptop freezer bag. Freeze for up to 2 months. To serve: thaw at room temperature in the wrappings before serving. 

    Nutrition

    Calories: 254kcal | Carbohydrates: 27g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 43mg | Sodium: 156mg | Potassium: 242mg | Fiber: 2g | Sugar: 7g | Vitamin A: 481IU | Vitamin C: 11mg | Calcium: 88mg | Iron: 1mg
    Tried this Recipe? Tag Me Today!Mention @goodcheapeatsblog or tag #goodcheapeats!

    This post was originally published on on May 27, 2016. It has been updated for content and clarity.

    « Fresh Strawberry Scones with Chocolate (28 cents each)
    Grilled Brats with Peppers and Onions (94 cents each) »
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    Reader Interactions

    Comments

    1. Rebekah Jeffreys

      June 04, 2021 at 6:13 am

      5 stars
      I made these for my kids breakfast this morning and they were fabulous! I was surprised at how light and fluffy they were. We use einkorn flour and it worked great! Going to try them with our blueberries when they come in. Thanks so much for the recipe.

      Reply
      • Jessica Fisher

        June 04, 2021 at 9:42 am

        Yay! So glad to hear it was a hit. Let me know how it turns out with blueberries!

        Reply
    2. Kathleen D

      April 25, 2021 at 1:15 pm

      5 stars
      Made these again today. After mixing everything together I realized I forgot the sugar, and I also felt it was very dry and hard to mix in the strawberries. I poured in some maple syrup and they turned out great. Whenever I don’t have heavy cream I use half and half since I always have that for my coffee. I’ve even used whole milk before. This is one of my favorite of your recipes.

      Reply
      • Jessica Fisher

        April 29, 2021 at 10:16 am

        5 stars
        Glad it worked out in the end!

        Reply
    3. JOAN C

      September 25, 2019 at 12:43 pm

      This recipe is perfect, but beware- addicting! I have also made it with blueberries,.which are equally as good as strawberries. It is a flexible recupevtoo, I have messed it up in a few ways- forgot the sugar! Just sprinkled some turbinado sugar on top and it came out great. Thesendont last long in my house, and I always eat more than one! Meds a warning label maybe…

      Reply
      • Jessica Fisher

        September 25, 2019 at 2:59 pm

        Glad to hear you LOVE them! 😉

        Reply
    4. Kathleen D

      July 16, 2019 at 8:42 am

      I made these this morning. They are so delicious. The only problem I’m having is I made them too big and they are a bit crumbly so they are breaking as I try to take them off the baking sheet.

      Reply
      • Jessica Fisher

        July 16, 2019 at 5:34 pm

        I like to use parchment paper. It makes things so much easier to move around. Glad you enjoyed them!

        Reply
    5. Lynn

      August 21, 2017 at 11:19 am

      These look so good. Can’t wait to get some in the freezer. Lol

      Reply
    6. Shirlene Weber

      May 15, 2017 at 10:28 am

      I am going to try these, only I don’t have heavy cream. I guess I’ll try canned milk or whole milk. Excited to try these because Strawberries are one of my favorite fruit of all time. YUM
      Just thought of cream cheese to add to milk. Wonder if this will work. Guess I’ll have to make a batch and see 🙂

      Reply
      • Jessica Fisher

        June 26, 2017 at 1:33 pm

        Let me know how it went!

        Reply
        • Shirlene Weber

          June 30, 2017 at 4:01 pm

          I wrote yum on the recipe sheet! I made these on 5/15/17, used bread flour in place of the ap flour, used white sugar but would use brown on my next try just for a different flavor, I used 2% with about 2 tbs cream cheese for the heavy cream. SO YUMMY. These made about 2.5 doz with my cookie scoop. Thanks for sharing.

        • Jessica Fisher

          July 06, 2017 at 6:30 am

          Very creative! The cream cheese sounds like it’s an awesome addition!

    7. Annemarie

      July 05, 2016 at 7:18 am

      These look like a cross between scones and biscuits, maybe??. They look delicious! I have a scone recipe that uses whipping cream in place of the butter. I wonder what that would do to their texture. Hmmm…might have to try it.

      Reply
      • Jessica Fisher

        July 05, 2016 at 7:43 am

        Let me know if you do!

        Reply
    8. Crystal

      June 02, 2016 at 11:41 am

      These were delicious and the kids loved them. We will definitely make them again.

      Reply
      • Jessica Fisher

        June 04, 2016 at 11:00 am

        Yay! So glad to hear it!

        Reply
    9. lynn m.

      May 31, 2016 at 7:35 pm

      i was really excited with the gluten free oats, then you killed me with the unbleached all purpose flour. It would have made more sense to either make the recipe entirely g-free or just use bobs regular oats. i do love your site and your cookbooks 🙂

      Reply
      • Jessica Fisher

        May 31, 2016 at 8:53 pm

        I was just addressing the benefits of Bob’s GF oats in general. I apologize for the confusion.

        I have a feeling that you can easily sub in Bob’s gluten-free baking mix for the ub flour. I’ll see if my daughter is up for testing it tomorrow and I’ll let you know how it works out.

        Reply
        • lynn m.

          June 01, 2016 at 9:38 am

          thank! please post how it goes 🙂

        • Kelly

          July 17, 2016 at 7:30 am

          Bob’s Red Mill makes a Oat Flour (e.g. oatmeal ground to a flour consistency) that works well in baked goods. I’ve used it in banana-sweet potato bread for a GF friend and it turned out great. It would probably work well in this recipe as well.

    10. teresa

      May 29, 2016 at 4:19 pm

      ?? your mini-me’s comments!!
      I don’t have the cream or strawberries. Saw earlier comments and am going to try with flavored coffee creamer and blueberries in the AM.

      Reply
      • teresa

        May 29, 2016 at 4:20 pm

        Not sure where the two question marks came from! I had typed a red heart! LOL

        Reply
      • Jessica Fisher

        June 04, 2016 at 11:00 am

        How did it go with creamer and blueberries?!

        Reply
    11. Melanie

      May 29, 2016 at 8:08 am

      Made them for breakfast- substituted hazelnut creamer. Will make again for sure!

      Reply
      • Jessica Fisher

        June 04, 2016 at 11:00 am

        What a clever substitution!

        Reply
    12. Mary G

      May 28, 2016 at 7:26 am

      Wow, these look wonderful. Can’t wait to try them! Oh, how I wish my strawberry plants produced like my raspberry bushes. 😉 Thanks so much for sharing this. I love the fact that they have rolled oats in them.

      Reply
      • Jessica Fisher

        June 04, 2016 at 11:00 am

        Let us know what you think!

        Reply
    13. tastycook

      May 28, 2016 at 2:56 am

      These called my name as soon as I saw the recipe yesterday. I only had frozen berries and no heavy cream, only coffee cream but went ahead and made them anyway. Yep, they’re a keeper!! Very easy. I rarely use my food processor – too many bits to clean afterwards. But the kitchen was all cleaned up and e erything put away, before these little gems came out if the oven. Guess I’ll be using it more in future.

      Reply
      • Jessica Fisher

        June 04, 2016 at 10:59 am

        I am not a very tactile person. I don’t like getting my hands dirty, so I love using my food processor for a ton of things and then I let the dishwasher do the clean up.

        Reply

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