Oatmeal Refrigerator Cookies

Oatmeal Refrigerator Cookies

7
Bea Gassman 38

"These cookies have an old fashioned flavor with the zest of orange. After cookies are cooled and in containers, place a slice of fresh bread in also to keep the cookies soft and fresh."

Ingredients 28 m {{adjustedServings}} servings 107 cals

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Original recipe yields 48 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 107 kcal
  • 5%
  • Fat:
  • 4.8 g
  • 7%
  • Carbs:
  • 15.1g
  • 5%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 80 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
  3. 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.
  4. 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.
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Reviews 7

  1. 10 Ratings

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PEGNMIL
9/6/2003

Great cookies- make sure you change the BAKING SODA FROM 1 CUP TO 1 TEASPOON. I recognized the typo as it is easy to do. I didn't have enough for the cookie jar as they kept disappearing from the counter while they were still warm.

CHEF LOMBARDI
12/17/2002

I have looking for quite some time for a really good oatmeal cookie recipe and I believe I have found it! They smelled great while baking and were tasted delicious! I will definately make these again. PS - thanks for changing the baking soda amount.

the allrecipes staff
1/4/2003

We have updated this recipe to display the correct amount of baking soda.