Oatmeal Refrigerator Cookies are buttery and crisp – perfect for with a mug of hot cocoa on a cool day.
To begin, combine 1 1/2 cups all-purpose flour and 1 teaspoon each of baking soda and salt in a bowl. Stir them together and set them aside for a moment.
In your mixing bowl, combine 2 sticks (1 cup) of room temperature butter and a cup each of sugar and brown sugar. Beat them together until fluffy.
Mix in a teaspoon of vanilla.
Mix in two eggs, one at a time.
Add your flour mixture to the mixing bowl and stir together until just combined.
Mix in 3 cups of quick-cooking oats.
And finally add in a half cup of 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 10 hours or overnight.
After it has been refrigerated, heat 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 with all of the dough.
- 1½ c all-purpose flour
- 1 tsp salt
- 1 tsp baking soda
- 2 sticks (1 cup) butter, room temperature
- 1 c brown sugar
- 1 c sugar
- 1 tsp vanilla extract
- 2 eggs
- ½ c very finely chopped walnuts
- 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 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 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!
Definitely adding this to the list!!
Thank you for this recipe. I don’t care for soft cookies and will make these crisp cookies.