Oatmeal Icebox Cookies Recipe
Ingredients
| Flour | 3/4 Cup (16 tbs), sifted | |
| Salt | 1/2 Teaspoon | |
| Baking soda | 1/2 Teaspoon | |
| Butter/Margarine | 1/2 Cup (16 tbs) | |
| Firmly packed light brown sugar | 1/2 Cup (16 tbs) | |
| Sugar | 1/2 Cup (16 tbs) | |
| 1 egg, lightly beaten | ||
| Vanilla | 1 Teaspoon | |
| 1 1/2 cups uncooked quick-cooking oatmeal | ||
| 1/2 cup finely chopped pecans, walnuts, or blanched, toasted almonds | ||
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.
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.
Chef
