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Refrigerator Oatmeal Cookies

Refrigerator Oatmeal Cookies

Download the recipe PDF. View the YouTube video.

The original recipe was submitted for a contest and was voted “the best oatmeal cooky ever tasted.” (I never saw cookie spelled that way.) These cookies are delicious and they are easy to make. The recipe can easily be doubled or tripled for larger batches.


½ cup (113g) unsalted butter, room temperature
½ cup (100g) sugar
½ cup (160g) brown sugar (packed)
1 egg
1½ teaspoons grated lemon zest
1½ tablespoons molasses
½ teaspoon vanilla
1 cup (140g) sifted all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1½ cups (150g) rolled oats


Combine the butter, white sugar, brown sugar, egg, lemon zest, molasses and vanilla. Mix thoroughly.

Sift together the flour, soda and salt. Stir into the sugar-flour mixture.

Mix in the rolled oats and stir to distribute evenly.

Mix thoroughly with the hands. Shape into a long, smooth roll about 2½ inches (6cm) in diameter and about 12 inches (30cm) long. Wrap in plastic wrap and chill in the refrigerator until stiff (several hours).

Heat the oven to 400°F (200°C).

Using a thin, sharp knife, cut into slices about ¼ inch thick. Arrange the slices a little apart on an ungreased baking sheet (or lined with parchment paper). Wrap the remaining dough and return to the refrigerator until ready to slice and bake the next batch.

Bake until lightly browned, 8 to 10 minutes. If you like your cookies extra crisp and crunchy, you can bake them about a minute longer.

Cool on the baking sheet for a few minutes before transferring to a wire rack. Cool completely. Store in an air-tight container.

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