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Oatmeal Icebox Cookies

Western.Chefs's picture
Ingredients
  Sifted flour 3⁄4 Cup (12 tbs)
  Salt 1⁄2 Teaspoon
  Baking soda 1⁄2 Teaspoon
  Butter/Margarine 1⁄2 Cup (8 tbs)
  Firmly packed light brown sugar 1⁄2 Cup (8 tbs)
  Sugar 1⁄2 Cup (8 tbs)
  Egg 1 , lightly beaten
  Vanilla 1 Teaspoon
  Quick cooking oatmeal 1 1⁄2 Cup (24 tbs), uncooked
  Finely chopped pecans/Walnuts / blanched, toasted almonds 1⁄2 Cup (8 tbs)
Directions

Sift together flour, salt, and baking soda and set aside.
Cream butter and sugars until light and fluffy.
Beat in egg and vanilla; mix in dry ingredients, oatmeal, and nuts.
Divide dough in half, turn out on lightly floured board, and shape into 2 rolls about 10" long and 1 1/2" in diameter.
Wrap in foil or plastic food wrap and chill well or freeze.
About 10 minutes before cookies are to be baked, preheat oven to 375° F.
Slice rolls 1/4" thick and arrange cookies 2" apart on lightly greased baking sheets.
Bake about 10 minutes until tan.
Cool 5 minutes on baking sheet, then transfer to wire rack and cool completely.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack
Method: 
Baked
Dish: 
Cookie
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Oat
Preparation Time: 
20 Minutes
Servings: 
4

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