Oatmeal Icebox Cookies
Yield
1 dozenPrep
5 minCook
15 minReady
20 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
vegetable shortening
|
*
|
| 1 | cup |
brown sugar
packed |
*
|
| 1 | cup |
sugar
granulated |
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | large |
eggs
|
|
| 1 ½ | cups |
all-purpose flour
|
|
| 3 | cups |
oatmeal
|
|
| 1 | teaspoon |
baking soda
|
|
| ½ | cup |
nuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
vegetable shortening
|
*
|
| 237 | ml |
brown sugar
packed |
*
|
| 237 | ml |
sugar
granulated |
|
| 5 | ml |
salt
|
|
| 5 | ml |
vanilla extract
|
|
| 2 | large |
eggs
|
|
| 355 | ml |
all-purpose flour
|
|
| 7.1E+2 | ml |
oatmeal
|
|
| 5 | ml |
baking soda
|
|
| 118 | ml |
nuts
chopped |
|
Directions
Combine first 6 ingredients and mix well.
Combine last 4 and blend into first mixture.
Form into rolls and chill. Slice and bake at 375 10 to 15 minutes. When stored in air tight container they remain crisp. When loosely covered they are soft and chewy.
