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
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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!
Did You Make This Recipe? I would love for you to rate it in the recipe card! I would love to hear your thoughts!
Oatmeal Refrigerator Cookies
Ingredients
- 1½ cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 sticks unsalted butter,, (1 cup) room temperature
- 1 cup brown sugar
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 whole eggs
- ½ cup very finely chopped walnuts
- 3 cups 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
Nutritional information is auto-generated and the accuracy is not guaranteed.
Am I missing something, the recipe does not have any oatmeal in the oatmeal cookies?
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.