Oatmeal Refrigerator Cookies are buttery and crisp – perfect for with a mug of hot cocoa on a cool day.
I don’t know anyone from my generation that didn’t grow up eating refrigerator cookies. They are a classic for good reason. Everyone loves them!
To make these Refrigerator Oatmeal Cookies you will need:
- all-purpose flour
- salt
- baking soda
- butter
- brown sugar
- sugar
- vanilla extract
- eggs
- walnuts
- quick-cooking oats
- mixing bowls
- baking sheet or stone
- parchment paper
- waxed paper
- sharp knife
How to Make the Cookies:
To begin, combine all-purpose flour, baking soda, and salt in a bowl. Stir them together and set them aside for a moment.
In your mixing bowl, combine room temperature butter, sugar, and brown sugar. Beat them together until fluffy.
Mix in vanilla extract.
Mix in two eggs, one at a time.
Add your flour mixture to the mixing bowl and stir together until just combined.
Mix in quick-cooking oats.
And finally add in some very finely chopped walnuts. Stir it all together.
Divide your dough in half and spoon one half onto a sheet of waxed or parchment paper down the center in a row. With floured hands shape it into a 2 inch log.
Roll the log tightly in the paper. Repeat with the other half of the dough.
Refrigerate the rolls for 10 hours or overnight.
The Next Day
Preheat your oven to 350 degrees.
With a sharp knife, cut the logs into 1/3 inch thick slices.
Place the slices on a baking sheet (or parchment paper for baking on a stone) an inch and a half apart.
Bake the cookies for 8-10 minutes, or until just golden.
Let them cool for a minute in place on the sheet or parchment paper, then slide them to a rack to cool completely. Repeat this with all of the dough.
Freezing Refrigerator Cookie Dough
The great thing about these cookies is that you can make the dough and freeze one of of the logs for another time. Simply wrap it tightly in waxed paper, then wrap it with another tight layer of freezer paper, or place it in a freezer bag.
If using a freezer bag, remove as much air from the bag as you possibly can.
When you go to bake the cookies, allow the dough to thaw in the refrigerator overnight and then bake as before.
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TIP: If you like making homemade ice cream sandwiches, these cookies are great for that!
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Oatmeal Refrigerator Cookies
Ingredients
- 1½ c all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 c unsalted butter, 2 sticks, room temperature
- 1 c brown sugar
- 1 c sugar
- 1 teaspoon vanilla extract
- 2 eggs
- ½ c very finely chopped walnuts
- 3 c quick-cooking oats
Instructions
- To begin, combine the flour, baking soda, and salt in a bowl. Stir them together and set them aside for a moment.
- In your mixing bowl, combine the butter and sugars. Beat them together until fluffy.
- Mix in a the vanilla.
- Mix the eggs, one at a time.
- Add your flour mixture to the mixing bowl and stir together until just combined.
- Mix in the quick-cooking oats.
- And finally add in the walnuts.
- Stir it all together.
- Divide your dough in half and spoon one half onto a sheet of waxed or parchment paper down the center in a row.
- With floured hands shape it into a 2 inch log.
- Roll the log tightly in the paper.
- Repeat with the other half of the dough. Refrigerate the rolls 10 hours, or overnight.
- After it has been refrigerated, heat your oven to 350 degrees.
- With a sharp knife, cut the logs into ⅓ inch thick slices.
- Place the slices on a baking sheet (or parchment paper for baking on a stone) an inch and a half apart.
- Bake the cookies for 8-10 minutes, or until just golden.
- Let them cool for a minute in place on the sheet or parchment paper, then slide them to a rack to cool completely. Repeat with all of the dough.
- Enjoy!
Nutrition
If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.
Unit Conversions:
Unit Conversion for measurements (if displayed), going from US to Metric is an auto-generated conversion. If you are using the metric measurements, please double-check to confirm that these are accurate with your favorite preferred conversion tool.
Oatmeal refrigerator cookies came out as desired. They were thin, crispy and loaded with flavor. Motivational to make scratch cookies evolved from the ingredient list on shelf cookie bags; looking for healthier options in my treats!
Absolutely! Reading the ingredient list on food packaging is an excellent reason to bake your own! Hopefully more and more people begin seeing the benefits of this :) Glad you liked the cookies!
So good! They taste like Christmas to me. It’s been a long time since I’ve made refrigerator cookies. Cut some off and bake, save the rest for later.
Thank you for bringing it to my attention. The oatmeal quantity was shown in the post, but some how didn’t end up in the printable ingredient list. It has been fixed.
Definitely adding this to the list!!
Thank you for this recipe. I don’t care for soft cookies and will make these crisp cookies.