Oatmeal Refrigerator Cookies
Satisfy your cookie cravings with these irresistibly delicious Oatmeal Refrigerator Cookies! Packed with the hearty texture of rolled oats and customizable mix-ins like raisins, chocolate chips, or nuts, this versatile recipe is perfect for all taste buds. The dough is easily prepped ahead of time, chilled, and sliced into perfect rounds, making it a convenient option for busy schedules. With a buttery base sweetened by brown sugar and a hint of vanilla, these cookies bake to golden perfection with soft centers and crisp edges. Whether you're whipping up a quick snack or stocking your freezer with a make-ahead dessert, these old-fashioned oatmeal cookies are sure to become a family favorite. Perfect for bake sales, holiday treats, or a simple indulgence alongside your morning coffee!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup brown sugar, packed
- 0.5 cup granulated sugar
- 2 pieces large eggs
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon salt
- 3 cups rolled oats (old-fashioned)
- 1 cup optional mix-ins (e.g., raisins, chocolate chips, or chopped nuts)
Instructions
In a large mixing bowl, cream together the unsalted butter, brown sugar, and granulated sugar until the mixture is light and fluffy, about 2-3 minutes.
Beat in the eggs one at a time, ensuring that each egg is fully incorporated, followed by the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing.
Stir in the rolled oats and any optional mix-ins to the dough. Ensure that the mix-ins are evenly distributed.
Divide the dough in half and shape each half into a log about 2 inches in diameter. Wrap each log tightly in plastic wrap and refrigerate for at least 2 hours or overnight for best results.
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats.
Unwrap the chilled dough logs and slice them into 1/4-inch thick rounds using a sharp knife.
Place the cookie slices about 2 inches apart on the prepared baking sheets.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly soft but will set as the cookies cool.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to one week or freeze for longer storage.
Nutrition Facts
Calories |
5628 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 267.4 g | 343% | |
| Saturated Fat | 153.1 g | 765% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 887 mg | 296% | |
| Sodium | 3370 mg | 147% | |
| Total Carbohydrate | 744.9 g | 271% | |
| Dietary Fiber | 40.8 g | 146% | |
| Total Sugars | 384.0 g | ||
| Protein | 79.8 g | 160% | |
| Vitamin D | 4.9 mcg | 25% | |
| Calcium | 483 mg | 37% | |
| Iron | 27.9 mg | 155% | |
| Potassium | 2236 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
