Oatmeal Icebox Cookies Recipes

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OATMEAL ICEBOX COOKIES



Oatmeal Icebox Cookies image

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

½ cup shortening
¾ cup packed brown sugar
1 egg
1 ½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 ½ cups rolled oats
1 tablespoon water
¾ cup any flavor fruit jam

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

PISTACHIO CRANBERRY OATMEAL ICEBOX COOKIES



Pistachio Cranberry Oatmeal Icebox Cookies image

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

2 sticks (1 cup) unsalted butter, softened
1 cup packed light brown sugar
2/3 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2 large eggs
1 1/2 teaspoons vanilla
1 1/2 cups all-purpose flour
3 cups old-fashioned rolled oats
1 cup roasted and salted shelled pistachios (about 5 ounces)
1 cup dried cranberries (about 4 ounces)
Garnish:
4 ounces bittersweet or white chocolate, melted (see Cooks' notes)
Special Equipment
A sharp serrated knife; a heavy-duty sealable plastic bag (not pleated)

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.

OAT & COCONUT ICEBOX COOKIES



Oat & Coconut Icebox Cookies image

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

1/2 cup butter, softened
1/2 cup shortening
1 cup sugar
1 cup packed brown sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
3 cups old-fashioned oats
1/2 cup sweetened shredded coconut
1/2 cup chopped walnuts

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.

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