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Oatmeal Refrigerator Cookies
Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Additional Time
12
hours
hrs
Total Time
12
hours
hrs
20
minutes
mins
Servings:
48
cookies
Author:
Constance Smith - Cosmopolitan Cornbread
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!
See This Recipe:
https://cosmopolitancornbread.com/oatmeal-refrigerator-cookies/
Nutrition
Serving:
1
cookie
|
Calories:
58
kcal
|
Carbohydrates:
13
g
|
Protein:
1
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
1
g
|
Cholesterol:
1
mg
|
Sodium:
80
mg
|
Potassium:
19
mg
|
Fiber:
1
g
|
Sugar:
9
g
|
Vitamin A:
63
IU
|
Calcium:
16
mg
|
Iron:
1
mg
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