Slice-And-Bake Oatmeal Cookies
Make-ahead oatmeal pecan cookies shaped into logs, chilled, then sliced and baked fresh whenever you need them. Freezer-friendly dough lasts 3 months.
YIELD
2 dozenPREP
20 minCOOK
10 minREADY
4 hrsThese slice-and-bake cookies give you warm oatmeal cookies anytime without the mixing bowl mess.
Roll the dough into logs, chill or freeze them, then slice off as many cookies as you need and bake.
The oats and pecans create that perfect chewy-crispy texture with nutty crunch in every bite.
Kitchen Tips
- Chill the dough at least 6 hours so it slices cleanly without squashing or crumbling
- Freeze logs up to 3 months wrapped tightly in plastic, then slice while still frozen
- Slice cookies ¼ inch thick for uniform baking and even browning
- Add 2 minutes to baking time if slicing from frozen dough
Ingredients
Directions
Combine flour, soda, and salt; stir well, and set aside.
Cream shortening; gradually add sugars, beating well at medium speed of an electric mixer; add eggs and vanilla, mixing well.
Add flour mixture, mixing well.
Stir in oats and pecans.
Shape dough into two 12-inch rolls; wrap in wax paper, and chill at least 6 hours.
Unwrap rolls, and cut into ¼ inch slices; place on ungreased cookie sheets.
Bake at 375℉ (190℃) for 8 to 10 minutes.
Note: Dough may be frozen up to 3 months.
Slice dough while frozen, and bake at 375℉ (190℃) for 12 minutes.
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