These oatmeal cookies are one of my favorites. Not a fancy cookie, but crispy delicious! I’m always glad to see some left over after the open house. I put a few in the freezer to enjoy later.
Holiday Icebox Oatmeal Cookies
Makes 6-8 dozen
2 c. margarine or butter, softened
2 c. confectioners’ sugar
2 tsp. vanilla
3 c. flour
1 tsp. baking soda
1/2 tsp. salt
2 c. uncooked, quick-cooking oatmeal (I measure, then grind the oats in the blender)
red and/or green sugar crystals
In large mixing bowl, cream margarine and confectioners sugar until light and fluffy. Stir in vanilla.
Sift together flour, soda and salt. Add dry ingredients to creamed mixture. Stir well.
Stir in oatmeal.
Chill dough until firm enough to form into rolls. Shape into four rolls and roll in red or green sugar crystals. Cover with foil or plastic wrap. Chill until firm. (Or freeze at this point until needed.)
Just FYI, the green and white sugar in this picture is a coarse sugar and the red in the picture below is a sanding sugar, which is a finer grain than coarse, but a larger grain than the white sugar used for baking.
Slice into 1/4″ to 1/2″ slices and place on ungreased or parchment-lined baking sheet. Bake in preheated 325* F oven about 15-20 minutes or until set and lightly browned.
From Country Folk Art’s magazine Quick ‘n Easy Home Cooking, p. 15, December 1995
The cookies could be made without the sugar crystals or made with other colors, as well. They freeze well.
2013 – This year, instead of rolling the cookie dough into logs, I used a small cookie scoop to scoop the cookies onto the cookie sheet. I didn’t chill the dough as called for in the initial recipe. I rolled the scooped dough into smooth balls and dipped the balls into sanding sugar. After placing them on the cookie sheet, I made a crosshatch design on top the a fork, flattening the balls. They were baked as usual and came out very well. Just an alternate to slicing refrigerator rolls of dough.
~~Rhonda