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.
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.
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.
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.
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.
Yep. If strawberries aren’t in season, feel free to omit them. You’ll have a delicious buttery cakey-cookie full of oats.
Cool the baked cookies completely and store in an airtight container in the freezer for up to 2 months.
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!
More Great Strawberry Recipes
Jumbo Strawberry Cookies Recipe
- 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
- 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.
This post was originally published on on May 27, 2016. It has been updated for content and clarity.