Lois’s Ice Box Oatmeal Cookies

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1 cup shortening
1 cup brown sugar
1 cup white sugar (granulated sugar)
2 beaten eggs
1 1/2 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
3 cups dry oatmeal (uncooked quick-cooking oats)
1 cup chopped nuts

Cream shortening and sugars. Add beaten eggs. Sift flour, salt and baking soda together. Stir into creamed mixture. Add oatmeal and mix well. Stir in chopped nuts. Roll dough into a few logs, each about 1 1/2 inches in diameter. Wrap the logs of dough in waxed paper. Chill in the refrigerator until you have time to bake them. Slice the logs into 1/2-inch thick rounds. Place on baking sheets and bake at 350 degrees for 8 to 10 minutes. Transfer the baked cookies to a wire rack to cool. Makes about 4 dozen cookies.

I found that a long, sharp knife worked best for slicing the logs. A serrated knife pulled the dough and caused crumbling. I used chopped pecans in the cookies — delicious!

-Recipe courtesy of Sue Doeden


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