Oatmeal Icebox Cookies
|Sifted flour||3⁄4 Cup (12 tbs)|
|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|
|Quick cooking oatmeal||1 1⁄2 Cup (24 tbs), uncooked|
|Finely chopped pecans/Walnuts / blanched, toasted almonds||1⁄2 Cup (8 tbs)|
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.