When I looked outside the window this morning, it had snowed quite heavily overnight, which naturally put in me in a baking mood. I also figured that it would nice to make some cookies for my husband Marcus, since while he dutifully tried one of the chocolate cookies I made last Friday, chocolate really isn’t his thing. I’ve also been wanting to try out icebox cookie recipes (cookies that are sliced after being refrigerated) and recently came across this recipe that I knew Marcus would just love.
I was right. 😉
January 21’s project: Icebox Oat Cookies
The only problem was that after letting Marcus sample the raw dough, which had the consistancy of no-bake cookies, he didn’t want me to actually bake any of it! We ended up compromising: I got to bake one log into (very under-baked cookies), and he claimed the remaining unbaked log to take into work for his lunch. You can see the second log of raw dough in the background of the photo above.
And in case anyone would like to make some raw dough/cookies for themselves, here’s the recipe:
“Rolled Oat Cookies” from Best of Taste of Home’s First Ten Years *
1 cup butter (no substitutes), softened
1 cup packed brown sugar
1/4 cup water
1 ts vanilla
3 cups quick-cooking oats
1 1/4 cups all-purpose flour
1 ts salt
1/4 ts baking soda
Cream butter and brown sugar. Add water and vanilla; mix well. Combine dry ingredients; add to creamed mixture and mix well.
Chill for 30 minutes. Shape into two 1 1/2″ rolls; wrap tightly in waxed paper. Chill for 2 hours or until firm.
Unwrap and cut into 1/2″ slices. Place 2″ apart on greased baking sheets. Bake at 375° for 12 minutes or until lightly browned. Remove to wire racks to cool. Yeild: about 3 12″ dozen. (I think I might have cut my cookies a bit generously because even if I had been allowed to bake the whole batch, it would have only been about 2 dozen, if that.)
I think that if you don’t have a lot of time to wait for the dough to firm up, you could just make drop cookies using this recipe. Also, I’d recommend cutting the dough logs rather thin because I think that these cookies would be best when crispy. Assuming you leave enough dough to actually bake, of course.
*If you don’t already own this cookbook, run – don’t walk, run! – to the store and buy it. Today. Your mouth will thank you.