Ingredients for Grandma's Oatmeal Icebox Cookies
- Brown Sugar
- White Sugar
- Crisco Shortening
- 2 large eggs
- 1 teaspoon lemon extract
- 1 teaspoon vanilla extract
- Flour
- 1 teaspoon baking soda
- Baking Powder
- ½ teaspoon salt
- 1 cup shredded coconut
- 1 cup chopped nuts (walnuts, pecans, or your favorite!)
- Oatmeal
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Grandma's Oatmeal Icebox Cookies? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Grandma's Oatmeal Icebox Cookies
- Cream together 1 cup (2 sticks) softened butter, ¾ cup packed light brown sugar, and ½ cup granulated sugar until light and fluffy.
- Beat in 2 large eggs, 1 teaspoon lemon extract, and 1 teaspoon vanilla extract.
- In a separate bowl, combine 3 cups rolled oats, 1 cup all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, 1 cup chopped nuts (walnuts, pecans, or your favorite!), and 1 cup shredded coconut.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Shape the dough into two logs, approximately 1 ½ inches in diameter. Wrap tightly in plastic wrap and refrigerate for at least 2 hours, or preferably overnight.
- Preheat oven to 275°F (135°C). Line baking sheets with parchment paper.
- Once chilled, slice the dough into 1/4-inch thick cookies.
- Place cookies onto the prepared baking sheets, leaving some space between each.
- Bake for 12-15 minutes, or until the edges are lightly golden brown. Avoid overbaking!
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
143g
Fat
48g
Carbs
21g
