Oatmeal Icebox Cookies(Makes About 7 Dozen)
Oatmeal Icebox Cookies are crisp, chewy treats packed with hearty oats and crunchy walnuts, flavored with ginger and brown sugar. Perfect for cookie lovers who enjoy a homemade, freezer-storable snack, these cookies deliver warm spices and nutty goodness in every bite, ideal for sharing or enjoying anytime.
Ingredients
Instructions
- In a large bowl of mixer, cream the butter.
- Add vanilla and both sugars, then beat until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- At low speed, gradually mix in the flour mixture, then oats.
- Mix just to blend, then stir in chopped nuts.
- Divide dough in half.
- Place each half on waxed paper and shape into 10 x 3 x 1 1/2-inch oblongs.
- Wrap and chill in freezer for 2 hours or in the fridge overnight.
- Preheat oven to 350°F and grease cookie sheets.
- Unroll one roll of dough from waxed paper.
- With a serrated knife, slice into 1/4-inch slices.
- Place slices 2 inches apart on prepared cookie sheets.
- Bake for 10 to 12 minutes or until browned.
- Cool slightly, then remove to a wire rack and cool completely.
- Store in airtight containers.
Tips & Substitutions
For a chewier texture, opt for old-fashioned oats instead of quick rolled oats. If you need a nut-free version, simply omit the walnuts or replace them with seeds like sunflower seeds. You can also substitute half the butter with applesauce for a lighter cookie. Make sure not to overmix the dough after adding the flour to keep the cookies tender. Consider adding a pinch of cinnamon for extra flavor.
Serving Suggestions
These Oatmeal Icebox Cookies are delightful on their own, but they can also be served alongside a glass of milk or a warm cup of tea. For a tastier treat, pair them with Crumb Coffee Cake(For A Large Crowd) at brunch or enjoy them with a scoop of vanilla ice cream for dessert. They also make a perfect addition to any holiday cookie platter.
Storage & Reheating
Store the cookies in an airtight container at room temperature for up to a week. For longer storage, freeze the baked cookies in a single layer and then transfer them to a zip-top bag for up to three months. To enjoy them warm, reheat in a microwave for a few seconds or in a preheated oven at 300°F for about 5 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Oatmeal Icebox Cookies(Makes About 7 Dozen) contains roughly 2657 calories, with 24g protein, 144g carbohydrates, and 226g fat. It is an excellent source of iron (69% of the Daily Value), protein (49% of the Daily Value), and dietary fiber (43% of the Daily Value). Note that it is relatively high in sodium, at 2326mg per serving (101% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour in this recipe. However, the cookies may have a denser texture. To maintain a softer cookie, consider using half whole wheat and half all-purpose flour for a balance of nutrition and texture.
How do I know when the cookies are done baking?
The cookies are done when they are lightly browned on the edges but still soft in the center. They will continue to firm up as they cool on the baking sheet. Keep an eye on them during the last few minutes of baking to avoid overbaking.
Can I make the dough ahead of time?
Absolutely! The dough can be made ahead and stored in the refrigerator for up to 3 days or in the freezer for up to 3 months. Just make sure to wrap it well in waxed paper and then in plastic wrap before freezing. Slice and bake when you're ready for fresh cookies.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).