OATMEAL ICEBOX COOKIES
This recipe is one of my mother's refrigerator cookies that she made when I was little. The old fashioned sugar cookies that you have on your home page is exactly what mom used to make. They are wonderfully soft and a touch of nutmeg in them. You could not believe how many memories it brings back to me. This is another memory to enclose to you. This is a sandwich type cookie spread with jam in the center.
Provided by Carol
Categories Desserts Cookies Refrigerator Cookie Recipes
Yield 12
Number Of Ingredients 9
Steps:
- Cream together the shortening and sugar and beat in the egg until light.
- Sift together the flour, baking powder and salt and mix into the creamed mixture. Stir in the oatmeal and water until blended. Roll into a 2 inch roll and chill in the refrigerator for several hours or overnight.
- Preheat the oven to 375 degrees F (190 degrees C).
- Slice cookie dough thinly and bake at 375 degrees F (190 degrees C) for 6-8 minutes. Cool and put together in sandwiches with jam.
Nutrition Facts : Calories 284.5 calories, Carbohydrate 46.2 g, Cholesterol 15.5 mg, Fat 9.8 g, Fiber 1.7 g, Protein 3.6 g, SaturatedFat 2.4 g, Sodium 292 mg, Sugar 23.1 g
GRANDMA'S OATMEAL ICEBOX COOKIES
This is my grandma's oatmeal cookie recipe. Once she got a deep freeze there was always a coffee tin full of them in the freezer. Every afternoon around 3:00 or 4:00 my grandpa would come in from the fields and she'd pull a couple of them out to put on a plate for them to enjoy with their afternoon coffee. I've now passed this recipe on to my daughter who was named after her too. A definite heirloom recipe. These are a crunch cookie so full of nuts and coconut that they are like eating a bowl of granola or oatmeal in a cookie.
Provided by Mysterygirl
Categories Dessert
Time 20m
Yield 24 cookies, 12 serving(s)
Number Of Ingredients 13
Steps:
- Cream sugars and shortening together.
- Beat in eggs, lemon extract and vanilla extract.
- In a separate bowl mix remaining ingredients.
- Add dry to the wet and mix well.
- Make into loaves.
- Refrigerate to chill thoroughly.
- When ready to bake, slice and bake in a slow oven at 250-300°F - Slow baking is very important.
- Bake until all cookies are done about 10 minutes.
Nutrition Facts : Calories 547.6, Fat 29.8, SaturatedFat 9.6, Cholesterol 35.2, Sodium 315.9, Carbohydrate 64.7, Fiber 4.6, Sugar 35.8, Protein 8.4
OAT & COCONUT ICEBOX COOKIES
This recipe was passed down through my family from Grandma Irene and is a favorite of my dad and cousin Dennis. It's a true cookie lover's cookie: crispy on the outside, chewy on the inside and perfectly dunkable. -Lori Rowe, Tigerton, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 3-1/2 dozen.
Number Of Ingredients 12
Steps:
- Cream butter, shortening and sugars until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in oats, coconut and walnuts., Divide dough in half. Shape each into a 10-in.-long roll. Wrap; refrigerate overnight., Preheat oven to 375°. Unwrap and cut dough crosswise into 1/2-in. slices. Place 2 in. apart on ungreased baking sheets. Bake until edges begin to brown, 8-10 minutes. Cool 2 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 142 calories, Fat 7g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 117mg sodium, Carbohydrate 19g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.
ICED OATMEAL COOKIES
As soon as it's cool enough to turn on the oven, this is the recipe we bake. With warming spices of cinnamon, ginger and cloves, these are the perfect cookies to welcome fall! Inspired by the packaged oatmeal cookies you might remember from childhood, these have all that flavor and then some-thanks to the tireless testing efforts of the Betty Crocker Test Kitchens. The secret to recreating this grocery-store classic is using old-fashioned oats in two different ways. First, oats are processed into a coarse grind to make oat flour. Then, unprocessed oats are stirred into the dough for a chewy textural contrast. A dash of molasses further aids the chewiness factor and adds a deep, earthy sweetness to the cookies. The final result is a perfectly delicious scratch cookie that'll charm anyone-no matter if these treats make them wax nostalgic, or they're trying them for the first time!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 40
Number Of Ingredients 18
Steps:
- Heat oven to 375°F. In food processor, place 2 cups of the oats; cover and process until coarsely ground (texture will be like coarse ground flour). Pour into medium bowl; stir in remaining 1 cup oats, the flour, cinnamon, baking soda, ginger, baking powder, salt and cloves. Set aside.
- In large bowl, beat 1/2 cup softened butter, the shortening and brown sugar with electric mixer on medium speed about 1 minute or until fluffy, scraping bowl occasionally. Beat in eggs, one at a time, just until smooth. Beat in molasses and 1 teaspoon vanilla. Stir oat mixture into butter mixture (dough will be stiff).
- Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets. Flatten slightly.
- Bake 7 to 9 minutes or until edges are set and light golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
- In medium bowl, beat Frosting ingredients with spoon until smooth and spreadable. If frosting is too stiff to spread, add additional milk, 1 teaspoon at a time. Spread 1 teaspoon frosting on each cookie. Let stand about 30 minutes or until frosting is set. Store covered in airtight container.
Nutrition Facts : Calories 150, Carbohydrate 21 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 100 mg, Sugar 13 g, TransFat 0 g
PISTACHIO CRANBERRY OATMEAL ICEBOX COOKIES
Provided by Gina Marie Miraglia Eriquez
Categories Cookies Chocolate Dessert Bake Christmas Cranberry Pistachio Edible Gift Christmas Eve Oatmeal Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 12 dozen cookies
Number Of Ingredients 18
Steps:
- Beat together butter and sugars in a large bowl with an electric mixer at medium-high speed until light and fluffy, then beat in baking powder and soda, spices, and salt until well combined. Add eggs and vanilla and beat well.
- Add flour and mix on low speed until just combined well. Stir in oats, pistachios, and cranberries.
- Divide dough in quarters. Shape each quarter on a large sheet of wax paper, using paper as an aid, into a 9-inch-long log, and wrap up tightly in paper first, then in plastic wrap, twisting ends (like a piece of hard candy). Chill until firm, at least 4 hours.
- Heat oven to 350°F with racks in upper and lower thirds. Line 2 large baking sheets with parchment paper.
- Work with 1 log at a time, keeping remaining log chilled. If log softens as you work with it, rewrap it and chill or freeze it until firm. Using serrated knife, cut a 1/4-inch-thick slice from log with a sawing motion and place on baking sheet. Continue cutting, arranging slices as cut about 2 inches apart on sheet.
- Bake, switching position of sheets halfway through baking, until golden and set, 8 to 10 minutes total. Cool cookies on baking sheets 1 minute before transferring to racks to cool completely. (Parchment can be reused, but cool baking sheets between batches.)
- If garnishing with a drizzle of melted chocolate, finely chop the chocolate then melt it in microwave at 50 percent power for 30-second intervals, stirring, until smooth. Or, melt the chopped chocolate in a metal bowl set over a pan of barely simmering water.
- Cool chocolate slightly, then put in plastic bag and press out excess air. Snip a tiny opening in bottom corner of bag, then twist bag firmly just above chocolate and drizzle over cookies on racks set over wax paper or a pan. Let cookies stand at cool room temperature until chocolate is set.
GRANDMA'S CHRISTMAS ICEBOX COOKIES
A not-too-sweet Christmas cookie that goes great with cup of hot coffee or a glass of cold milk. One of Santa's favorites! These are great to make at the beginning of December and then simply bake in the oven when something sweet is quickly needed at the last minute during the holidays. Dough can be kept in refrigerator for a couple of weeks before baking.
Provided by laurita
Time 1h25m
Yield 24
Number Of Ingredients 10
Steps:
- Beat brown sugar, butter, and white sugar with an electric mixer in a large bowl until smooth. Beat the first egg into the butter until completely blended, then beat in the vanilla extract with the last egg.
- Mix flour, baking powder, and salt together in a bowl; stir into creamed butter mixture until dough is just mixed. Fold pecans and candied cherries into dough. Shape dough into 1 1/2-inch rolls on a piece of waxed paper. Seal waxed paper on the ends with tape; refrigerate until chilled and firm, at least 1 hour.
- Preheat oven to 375 degrees F (190 degrees C).
- Slice cookies to about 1/4-inch thickness and arrange on a baking sheet.
- Bake in the preheated oven until edges are lightly browned, about 10 minutes.
Nutrition Facts : Calories 253.6 calories, Carbohydrate 35 g, Cholesterol 35.8 mg, Fat 11.6 g, Fiber 1 g, Protein 3.2 g, SaturatedFat 5.3 g, Sodium 151.5 mg, Sugar 18 g
OATMEAL REFRIGERATOR COOKIES
Keep rolls of cookie dough in the refrigerator or freezer. These could be great for OAMC. The recipe calls for quick cooking oats, but I used the long cooking ones that I have on hand. Time does not include chill time for dough. source: Farm Journal Country Cookbook
Provided by quixoposto
Categories Dessert
Time 20m
Yield 72 cookies
Number Of Ingredients 9
Steps:
- Sift together flour, soda, and salt.
- Cream shortening; add sugars gradually; beat until light; add eggs and vanilla.
- Blend together dry ingredients and shortening mixture.
- Add oats.
- Sharpe dought into rolls 2 inches in diameter. Wrap tightly in waxed paper and chill thoroughly.
- May be frozen at this point.
- Cut into 1/8 inch slices; bake 1 1/2 inch apart on ungreased baking sheet in hot oven (400 degrees) 6-8 minutes.
- Cool on racks.
ICEBOX COOKIES
Who can resist an attractive assortment of freshly baked holiday cookies? Use our All-in-One Cookie Dough when making these.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 30
Number Of Ingredients 1
Steps:
- On a large piece of parchment or waxed paper, gently form 1/2 recipe all-in-one cookie dough into an 8-inch log.
- Fold one short end of paper over log; wedge a baking sheet against log. Holding other end of paper at an angle, push baking sheet against log while pulling on paper, creating a smooth, compact log.
- Gently roll log in desired topping to coat; wrap in parchment. Refrigerate until firm, at least 2 hours.
- Preheat oven to 350 degrees. Unwrap log, and place on a cutting board. Using a serrated knife, slice into 1/4-inch-thick rounds.
- Place rounds on parchment-lined baking sheets, 1 inch apart. Bake until pale golden, 13 to 15 minutes, rotating sheets halfway through.
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