Grandma's Oatmeal Icebox Cookies |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 10 |
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This is my grandma's oatmeal cookie recipe. Once she got a deep freeze there was always a coffee tin full of them in the freezer. Every afternoon around 3:00 or 4:00 my grandpa would come in from the fields and she'd pull a couple of them out to put on a plate for them to enjoy with their afternoon coffee. I've now passed this recipe on to my daughter who was named after her too. A definite heirloom recipe. These are a crunch cookie so full of nuts and coconut that they are like eating a bowl of granola or oatmeal in a cookie. Ingredients:
1 cup brown sugar |
1 cup white sugar |
1 cup crisco shortening |
2 large eggs |
1/2 teaspoon lemon extract |
1 teaspoon vanilla extract |
1 1/2 cups flour |
1 teaspoon baking soda |
1/2 teaspoon baking powder |
1/2 teaspoon salt |
1 cup coconut |
1 cup chopped nuts |
3 cups oatmeal |
Directions:
1. Cream sugars and shortening together.
2. Beat in eggs, lemon extract and vanilla extract.
3. In a separate bowl mix remaining ingredients.
4. Add dry to the wet and mix well.
5. Make into loaves.
6. Refrigerate to chill thoroughly.
7. When ready to bake, slice and bake in a slow oven at 250-300°F - Slow baking is very important.
8. Bake until all cookies are done about 10 minutes.
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