Oatmeal Refrigerator Cookies Recipes

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.

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.

OATMEAL CRISPIES I

Steps:

• Cream together shortening, margarine, and sugars.
• Beat in eggs and vanilla.
• Mix in flour, salt, and baking soda. Add oats and walnuts. Mix well.
• Shape into long rolls and roll in wax paper. Chill until firm.
• Preheat oven to 350 degrees F (180 degrees C).
• Slice 1/4 inch slices and place on ungreased cookie sheet. Press with fork dipped in milk.
• Bake for 10 minutes.

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.

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.

CHOCOLATE OATMEAL REFRIGERATOR COOKIES

Steps:

• 1. In sauce pan melt margarine. Add sugar, cocoa, and milk. Stir over medium high heat until it drops a soft ball. Do not over cook this or cookies will crystalize. Undercooking will make the cookies runny.
• 2. Remove from heat and add rest of ingredients. Spoon onto cookie sheet covered with wax paper, rice paper, or silpat. Refrigerate.
• 3. Note: Do not use quick oatmeal. It makes the cookies mushy. Refrigerate while still warm to avoid crystallization of chocolate. This cookie is not for the faint of heart. The chocolate is easy to under or over cook.
• 4. Dropping a soft ball: have a glass of cold water handy while you stir the chocolate mixture. As it gets close to being done, begin drizzling small amounts of chocolate into the glass. As soon as the chocolate begins to ball up as it sinks in the water you have reached soft ball or soft crack. Take the pot off the heat immediately.