Icebox Oatmeal Cookies


½ Cup Butter or Margarine
½ Cup Vegetable Shortening (the original recipe called for lard)
1 Cup White Sugar
1 Cup Brown Sugar
2 Eggs, beaten
1 Teaspoon Baking Soda
1 Teaspoon Salt
1 ½ Cups All Purpose Flour
3 Cups Quick Cooking Oatmeal
1 Teaspoon Vanilla
½ Cup Chopped Nuts, Pecans or Walnuts


Cream the butter, margarine, white and brown sugar. Mix in the eggs. Sift the soda, salt and flour. Add the flour mixture to the creamed mixture and mix until smooth. Add the oatmeal, vanilla and chopped nuts. Mix until well combined. Form the dough into a long roll and wrap in plastic wrap. Chill in the refrigerator over night.

Slice thin and place the cookies on an ungreased cookie sheet. Bake at 350° for approximately 10 minutes. Cool completely then store in an airtight container.


I usually don't sift the dry ingredients when I make cookies. I add the soda and salt to the creamed mixture and mix it until it is well combined. Next I mix the flour in. When measuring flour have a light hand, don't pack the flour into the cup, then there is no need to sift. Still measure accurately and level the cup with the back edge of a knife.

The original recipe belonged to our Grandma Hilma. The word Icebox, in the title, is no longer used but I haven't the heart to change it. There was usually a large plastic container full of these delicious cookies, ready for hungry visitors.