Oatmeal Refrigerator Cookies Food

OATMEAL REFRIGERATOR COOKIES

Steps:

• In a large bowl, cream together the shortening, white sugar and brown sugar until smooth. Beat in the eggs one at a time, then stir in the orange zest, molasses and vanilla. Combine the flour, baking soda and salt; stir into the molasses mixture until well blended. Mix in oats.
• Divide the dough into halves, and shape into long logs about 2 inches in diameter. Wrap in waxed paper, and refrigerate for at least 8 hours or overnight.
• Preheat the oven to 350 degrees F (175 degrees C). Slice chilled dough into rounds about 1/4 inch thick. Place 2 inches apart onto ungreased cookie sheets.
• Bake for 11 to 13 minutes in the preheated oven, until the bottoms are lightly browned. Cool on the baking pan for a minute before removing to wire racks to cool completely.

OATMEAL REFRIGERATOR COOKIES

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.

THE BEST OATMEAL RAISIN COOKIES

Steps:

• Arrange an oven rack in the center of the oven and preheat to 350 degrees F. Line a rimmed baking sheet with parchment paper.
• Whisk together the flour, salt, baking soda and cinnamon in a small bowl until combined. Beat the brown sugar and butter in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the honey, vanilla, egg and 1 tablespoon warm water and beat on high speed until creamy, scraping the sides and bottom of the bowl, about 3 minutes more. Add the dry ingredients and mix on low speed, scraping the bowl as needed, until completely combined. Add the oats and beat on low speed until combined. Fold in the raisins until evenly distributed. Arrange twelve 1-ounce scoops (2-tablespoon portions) of cookie dough on the prepared baking sheet, leaving about 2 inches between each. Bake until the cookies are lightly golden around the edges, 15 to 20 minutes. Cool on the sheet for 10 minutes, and then transfer to a wire rack to cool completely. Let the baking sheet cool, and then repeat with the remaining cookie dough.

COCONUT OATMEAL REFRIGERATOR COOKIES

Steps:

• Cream shortening, add sugar and eggs.
• Blend in flour, soda, and salt.
• Mix in oats, pecans, and coconut.
• Shape into three logs about 2 inches in diameter.
• Wrap in wax paper and refrigerate for 24 hours.
• Preheat oven to 375 degrees.
• Slice dough into 1/4 to 1/8 inch thickness and back for 10 minutes.

OAT & COCONUT ICEBOX COOKIES

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.

GRANDMA'S REFRIGERATOR COOKIES

Steps:

• Line a baking sheet with waxed paper.
• Combine sugar, milk, and butter in a saucepan. Bring to a boil; simmer until sugar is dissolved, about 2 minutes. Remove from heat; stir in chocolate chips, oats, coconut, and walnuts. Drop spoonfuls of mixture 1 inch apart on the lined baking sheet.
• Chill until firm, about 1 hour.

OATMEAL REFRIGERATOR COOKIES

Steps:

• In a large mixer bowl at medium speed, beat butter or margarine, sugars, eggs, baking soda, cinnamon, nutmeg, vanilla and salt until light and fluffy.At low speed, beat in flour until moistened. Stir in oats and nuts or raisins. Mixture will be stiff.Divide dough in half. On sheets of waxed paper, form each into a 10 x 2-inch roll. Wrap and chill at least 4 hours or up to 2 weeks.Preheat oven to 350°. Unwrap rolls of dough and slice 1/4 inch thick. Place 2 inches apart on ungreased baking sheets.Bake for 10 to 12 minutes or until golden. Cool cookies on wire racks.High Altitude Adjustments: At 6,000 feet, no adjustments needed.