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.
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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
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
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.
FAQs
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.
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!
More Great Strawberry Recipes
Jumbo Strawberry Cookies Recipe
Ingredients
- 1 cup unbleached, all-purpose flour
- 1 cup rolled oats
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/4 tsp salt
- 6 tbsp butter cold, cut into cubes
- 1/2 cup whipping cream
- 1 cup strawberries (chopped)
- 1/2 tsp vanilla extract
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
Nutrition
This post was originally published on on May 27, 2016. It has been updated for content and clarity.
Rebekah Jeffreys
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.
Jessica Fisher
Yay! So glad to hear it was a hit. Let me know how it turns out with blueberries!
Kathleen D
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.
Jessica Fisher
Glad it worked out in the end!
JOAN C
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…
Jessica Fisher
Glad to hear you LOVE them! 😉
Kathleen D
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.
Jessica Fisher
I like to use parchment paper. It makes things so much easier to move around. Glad you enjoyed them!
Lynn
These look so good. Can’t wait to get some in the freezer. Lol
Shirlene Weber
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 🙂
Jessica Fisher
Let me know how it went!
Shirlene Weber
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
Very creative! The cream cheese sounds like it’s an awesome addition!
Annemarie
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.
Jessica Fisher
Let me know if you do!
Crystal
These were delicious and the kids loved them. We will definitely make them again.
Jessica Fisher
Yay! So glad to hear it!
lynn m.
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 🙂
Jessica Fisher
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.
lynn m.
thank! please post how it goes 🙂
Kelly
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.
teresa
?? 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.
teresa
Not sure where the two question marks came from! I had typed a red heart! LOL
Jessica Fisher
How did it go with creamer and blueberries?!
Melanie
Made them for breakfast- substituted hazelnut creamer. Will make again for sure!
Jessica Fisher
What a clever substitution!
Mary G
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.
Jessica Fisher
Let us know what you think!
tastycook
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.
Jessica Fisher
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.