Icebox Oatmeal Cookies Recipes

Steps:

• Cream butter, shortening and sugars until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in oats, coconut and walnuts., Divide dough in half. Shape each into a 10-in.-long roll. Wrap; refrigerate overnight., Preheat oven to 375°. Unwrap and cut dough crosswise into 1/2-in. slices. Place 2 in. apart on ungreased baking sheets. Bake until edges begin to brown, 8-10 minutes. Cool 2 minutes before removing from pans to wire racks.

Steps:

• Cream sugars and shortening together.
• Beat in eggs, lemon extract and vanilla extract.
• In a separate bowl mix remaining ingredients.
• Add dry to the wet and mix well.
• Make into loaves.
• Refrigerate to chill thoroughly.
• When ready to bake, slice and bake in a slow oven at 250-300°F - Slow baking is very important.
• Bake until all cookies are done about 10 minutes.

Steps:

• On a large piece of parchment or waxed paper, gently form 1/2 recipe all-in-one cookie dough into an 8-inch log.
• Fold one short end of paper over log; wedge a baking sheet against log. Holding other end of paper at an angle, push baking sheet against log while pulling on paper, creating a smooth, compact log.
• Gently roll log in desired topping to coat; wrap in parchment. Refrigerate until firm, at least 2 hours.
• Preheat oven to 350 degrees. Unwrap log, and place on a cutting board. Using a serrated knife, slice into 1/4-inch-thick rounds.
• Place rounds on parchment-lined baking sheets, 1 inch apart. Bake until pale golden, 13 to 15 minutes, rotating sheets halfway through.