Oatmeal Refrigerator Cookies

Oatmeal Refrigerator Cookies

Bea Gassman

"These cookies have an old fashioned flavor with the zest of orange. After cookies are cooled and in containers, place a slice of fresh bread in also to keep the cookies soft and fresh."
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Ingredients

28 m servings 107 cals
Serving size has been adjusted!
Original recipe yields 48 servings

Nutrition

  • Calories:
  • 107 kcal
  • 5%
  • Fat:
  • 4.8 g
  • 7%
  • Carbs:
  • 15.1g
  • 5%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 80 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a large bowl, cream together the shortening, white sugar and brown sugar until smooth. Beat in the eggs one at a time, then stir in the orange zest, molasses and vanilla. Combine the flour, baking soda and salt; stir into the molasses mixture until well blended. Mix in oats.
  2. Divide the dough into halves, and shape into long logs about 2 inches in diameter. Wrap in waxed paper, and refrigerate for at least 8 hours or overnight.
  3. Preheat the oven to 350 degrees F (175 degrees C). Slice chilled dough into rounds about 1/4 inch thick. Place 2 inches apart onto ungreased cookie sheets.
  4. Bake for 11 to 13 minutes in the preheated oven, until the bottoms are lightly browned. Cool on the baking pan for a minute before removing to wire racks to cool completely.

Reviews

Read all reviews 8
  1. 11 Ratings

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Most helpful positive review

Great cookies- make sure you change the BAKING SODA FROM 1 CUP TO 1 TEASPOON. I recognized the typo as it is easy to do. I didn't have enough for the cookie jar as they kept disappearing from ...

Most helpful critical review

Is the amt. of flour correct in this recipe?? I had it halved by the system and the cookies just melted all over the cookie sheet. Even dripped off the edges, it was so runny. I now have them ...

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Least positive
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Great cookies- make sure you change the BAKING SODA FROM 1 CUP TO 1 TEASPOON. I recognized the typo as it is easy to do. I didn't have enough for the cookie jar as they kept disappearing from ...

I have looking for quite some time for a really good oatmeal cookie recipe and I believe I have found it! They smelled great while baking and were tasted delicious! I will definately make thes...

We have updated this recipe to display the correct amount of baking soda.

The best oatmeal cookies around! Within four days my husband and I had finished all of them! I had added about one cup of raisins to the mixture at the end because my husband and I both love oat...

Is the amt. of flour correct in this recipe?? I had it halved by the system and the cookies just melted all over the cookie sheet. Even dripped off the edges, it was so runny. I now have them ...

Excellent cookies, they spread out a bit because we used real butter -- to compensate we used about an extra 1/2 cup flour. Also added some raisins, and butterscotch chips. So incredibly good!...

Very sweet & will use less white sugar next time. Hard to get off the cookie sheet even though I let them sit as directed.

This dough never got firm, I even put in freezer. I sliced it anyway and it spread out very thin. I think it needs more flour or butter instead of shortening. I'm not sure with shortening it ...

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