I’ve never come across an oatmeal cookie that I didn’t like. Whether it is soft, crispy or made with chocolate chips, I love it. But until this week, I had never made a cookie that featured only oatmeal as the star ingredient like this one. Even more unusual, this recipe requires the dough to be chilled and sliced before baking. These are what are often called ice box cookies.
I discovered this recipe inside my grandmother’s old recipe box. Since I already had all of the ingredients, it seemed like the perfect time to give it a try.
The dough comes together quickly with simple ingredients. Once everything is mixed together, the dough is formed into long rolls, wrapped and placed in the refrigerator or freezer to chill. This step is what gives these cookies their name. Years ago, many families kept these rolls of dough in the ice box so cookies could be sliced and baked whenever a sweet treat was needed.
After the dough had chilled, I was surprised at how easy the next step was. The firm rolls are sliced neatly into even rounds, making it quick to fill a cookie sheet.
These cookies bake up beautifully with lightly crisp edges and a tender center. The oatmeal gives them a hearty texture and a comforting, homemade flavor. They’re sweet but not overly sugary, with a warm richness from the brown sugar and vanilla. They pair perfectly with a glass of milk or a cup of coffee.
Best of all, the dough can be made ahead of time and kept chilled until you’re ready to bake. That makes these cookies perfect for whenever you want a warm cookie fresh from the oven.
From our kitchen to yours — enjoy!
Ingredients
Instructions
–In a large bowl, cream together the shortening, brown sugar, and white sugar until smooth.
–Beat in the eggs and vanilla.
–Stir in the oatmeal and mix well.
–In a separate bowl, combine the flour, baking soda, and salt. Gradually add to the creamed mixture.
–Shape the dough into two or three long rolls about 2 inches in diameter.
–Wrap the rolls in wax paper or plastic wrap and refrigerate for several hours or freeze until firm.
–When ready to bake, slice the chilled dough into ¼-inch thick cookies.
–Place on a baking sheet and bake at 350°F for 10–12 minutes or until lightly golden.
