Refrigerator Oatmeal Cookies
Deliciously chewy oatmeal cookies with coconut, perfect for a quick snack or dessert, packed with buttery sweetness and a hint of vanilla, great for the whole family
Ingredients
Instructions
- Beat butter, shortening and sugars until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Stir in vanilla, flour, dry oatmeal, coconut, baking soda and pinch of salt.
- Shape dough into rolls and wrap each in waxed paper.
- Store in refrigerator or freezer until ready to bake.
- Slice dough and bake at 375°F for 12 minutes.
Tips & Substitutions
For a lighter version, consider substituting half of the butter with unsweetened applesauce. You can also use maple syrup in place of some white sugar for a unique flavor. If you prefer a nutty taste, add chopped nuts or seeds to the dough. When shaping the rolls, make sure they are evenly sized for consistent baking. This dough can be versatile and easily adapted for different flavors.
Serving Suggestions
These cookies are delightful on their own, but they also pair beautifully with a glass of cold milk or a warm cup of tea. Consider serving them alongside Pineapple And Cucumber Salad for a refreshing contrast. They make a great treat for gatherings or as an afternoon snack, and can be enjoyed warm or at room temperature.
Storage & Reheating
Store the rolled dough in the refrigerator for up to a week or in the freezer for up to three months. When ready to bake, simply slice the dough as needed. If baked cookies are left over, keep them in an airtight container at room temperature for up to a week or freeze them for longer storage.
Nutrition & Diet Analysis (per serving)
Each serving of Refrigerator Oatmeal Cookies contains roughly 2197 calories, with 20g protein, 309g carbohydrates, and 97g fat. It is an excellent source of dietary fiber (67% of the Daily Value), iron (57% of the Daily Value), and protein (39% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1943mg per serving (84% 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 quick oats instead of rolled oats?
Yes, you can use quick oats in this recipe, but keep in mind that they will result in a slightly different texture. Rolled oats provide a chewier consistency, while quick oats will yield a softer cookie. Experiment with both to find your preferred texture!
How can I make these cookies gluten-free?
To make gluten-free refrigerator oatmeal cookies, substitute all-purpose flour with a gluten-free flour blend. Ensure that your oats are certified gluten-free, as regular oats may be cross-contaminated. The cookies may spread a bit differently, so adjust baking time as needed.
Can I freeze the baked cookies?
Absolutely! Baked cookies can be frozen for up to three months. Allow them to cool completely, then store them in an airtight container or freezer bag. To enjoy, simply thaw at room temperature or warm them in the oven for a few minutes for that fresh-baked taste.
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).