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Oatmeal Icebox Cookies Recipe
|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)|
Calories 780 Calories from Fat 328
% Daily Value*
Total Fat 38 g58.3%
Saturated Fat 16.3 g81.6%
Trans Fat 0 g
Cholesterol 113.3 mg
Sodium 442.3 mg18.4%
Total Carbohydrates 104 g34.8%
Dietary Fiber 6.5 g26%
Sugars 53.3 g
Protein 12 g24.7%
Vitamin A 15.4% Vitamin C 0.26%
Calcium 7.3% Iron 16.7%
*Based on a 2000 Calorie diet
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.