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Oatmeal Icebox Cookies

andreaa's picture
Ingredients
  Sifted all purpose flour 1 Cup (16 tbs)
  Baking soda 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Cinnamon 1⁄2 Teaspoon
  Butter/Regular margarine 1⁄2 Cup (8 tbs), softened
  Granulated sugar 1⁄2 Cup (8 tbs)
  Light brown sugar 1⁄2 Cup (8 tbs), firmly packed
  Egg 1
  Honey 2 Tablespoon
  Rolled oats 1 1⁄2 Cup (24 tbs)
Directions

Sift flour with baking soda, salt, and cinnamon; set aside.
In large bowl, with wooden spoon, or portable electric mixer at medium speed, beat butter until light.
Gradually beat in sugars.
Add egg and honey; continue beating until very light and fluffy.
At low speed, gradually add half the flour mix- ture.
Mix in rest, with hands, to form a stiff dough.
Add oats, mixing to combine well.
Refrigerate 30 minutes.
Divide dough in half.
On lightly floured surface, shape each half into a roll 7 inches long.
Wrap in saran or foil; refrigerate until firm—about 8 hours, or overnight.
(Rolls may be stored in refrigerator a week or 10 days.
Bake fresh as desired.) Preheat oven to 375F.
With sharp knife, cut as many 1/8-inch slices as desired for baking at one time.
Rewrap rest of roll; refrigerate.
Place slices, 2 inches apart, on ungreased cookie sheets.
Bake 8 to 10 minutes, or until lightly browned.
Remove to wire rack; let cool.
Makes about 7 dozen in all.

Recipe Summary

Cuisine: 
European
Course: 
Dessert

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