Lois D’s Ice Box Oatmeal Cookies

By MeanJean

Ingredients

• 1 cup shortening
• 1 cup brown sugar
• 1 cup granulated sugar
• 3 cups dry quick-cooking oats
• 2 beaten eggs
• 1 teaspoon pure vanilla extract
• 1 tablespoon plus 1 1/2 teaspoons bourbon (optional)
• 1 cup chopped nuts
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda

Details

Servings 4
Adapted from bemidjipioneer.com

Preparation

Step 1

Combine shortening, brown sugar, granulated sugar and oats in a large mixing bowl and, using an electric mixer or a large wooden spoon, beat until well blended and creamy. Stir or beat in the eggs, vanilla and bourbon (if using). Stir or beat in the nuts. Sift flour, salt and baking soda together. Add the sifted mixture all at once to the mixing bowl. Beat on low speed or stir until the dry ingredients are incorporated.

Divide the dough in half. Form each half into a 12-inch log. Wrap each log in waxed paper and refrigerate at least 2 hours, preferably overnight, and up to one week.

Preheat oven to 350 degrees. Use a sharp knife to cut the cold log of dough into ¼-inch-thick slices. Arrange on parchment-lined cookie sheets. Bake in preheated 350-degree oven for 8 to 10 minutes. Makes about 4 dozen cookies.

Tips from the cook

--Unbaked logs of cookie dough can be frozen for up to 3 months. Allow the dough to soften at room temperature, about 10 minutes or so, before slicing. They may take a bit more time in the oven, too.

--For a quick, make-ahead dessert, place a scoop of vanilla ice cream on some of the cookies and freeze in a sealed container. At serving time, remove from freezer and glaze the ice cream with your favorite chocolate sauce. Add fresh berries, if desired.