There is something so comforting about a classic icebox cookie recipe. This slice-and-bake favorite delivers the absolute best of both worlds: crisp, golden edges with a wonderfully tender, chewy center full of wholesome oats.

Because you chill the dough in a log before slicing, it's an effortless make-ahead treat to keep on hand in the fridge whenever a sweet craving strikes!

Prep & Cook Details

• Prep Time: 15 minutes

• Chill Time: 1 hour

• Bake Time: 10 minutes

• Yield: ~36 cookies

Ingredients

• 1 cup (2 sticks) unsalted butter, softened

• 1 cup light brown sugar, packed

• 1 cup granulated white sugar

• 2 large eggs, well beaten (see note below)

• 1 tsp pure vanilla extract

• 1 ½ cups all-purpose flour, sifted

• 1 tsp baking soda

• ½ tsp fine salt

• 3 cups quick-rolled oats

Instructions

1. Cream the Base

In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter, light brown sugar, and granulated sugar on medium speed until light, fluffy, and completely combined.

2. Wet Ingredients

Add the beaten eggs and vanilla extract to the creamed mixture. Beat on medium-low until smooth and fully incorporated.

3. Dry Ingredients & Oats

Sift the flour, baking soda, and salt together in a small bowl. Gradually add the dry mix to the wet ingredients a little at a time, mixing on low just until combined. Stop the mixer, add the quick oats, and run the beater on low speed for just a few seconds until the oats are evenly folded throughout the dough.

4. Shape & Chill

Divide the dough in half and shape into smooth log rolls (about 2 inches in diameter). Wrap tightly in plastic wrap and chill in the refrigerator for at least 1 hour (or up to 3 days).

5. Slice & Bake

Preheat your oven to 350°F (175°C). Unwrap the chilled dough and use a sharp knife to slice into ¼-inch thick rounds. Arrange the slices on an ungreased baking sheet.

Bake for 10 to 12 minutes until the edges are golden brown.

Baker's Tip: If your oven has hot spots or bakes unevenly, rotate the baking sheet 180 degrees halfway through (at the 5-minute mark) for a perfectly uniform bake.

6. Cool & Enjoy

Allow the cookies to rest on the baking sheet for 1–2 minutes to set, then transfer them to a wire cooling rack to cool completely.

Recipe Notes

• Egg Option: For an even richer dough, ensure your eggs are at room temperature before beating.

• Texture Check: Baking right at 10 minutes will yield a softer center, while pushing toward 12 minutes gives a crunchier bite throughout.

• If you want to reduce some of the saturated fat and add in some fiber substitute one of the eggs with a "chia seed egg".  This is achieved by putting one tablespoon of chia seeds in a small blow and adding 3 tablespoons of warm water. Let the mixture soak about five minutes before adding in with the one egg into the dough.  See the macro changes below!

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Macros with original recipe: 

Nutritional Information (Macros)

Nutritional values are estimates based on standard ingredients.

Total Recipe Batch:

• Calories: 4,958 kcal

• Carbohydrates: 716 g

  • Dietary Fiber: 30 g

  • Sugar: 420 g

• Fat: 211 g

  • Saturated Fat: 124 g

• Protein: 65 g

Per Cookie (Assuming 1 cookie out of a 36-cookie yield):

• Calories: 138 kcal

• Carbohydrates: 19.9 g

  • Dietary Fiber: 0.8 g

  • Sugar: 11.7 g

• Fat: 5.9 g

• Protein: 1.8 g

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Macros with the substituted chia egg. 

Updated Recipe Macros

New Batch Totals:

• Calories: 4,944 kcal

• Carbohydrates: 720.7 g

  • Dietary Fiber: 34.1 g

  • Sugar: 419.8 g

• Fat: 209.9 g

  • Saturated Fat: 122.8 g

• Protein: 60.7 g

New Per Cookie (Based on 36 cookies):

• Calories: 137 kcal

• Carbohydrates: 20.0 g

  • Dietary Fiber: 0.9 g

  • Sugar: 11.7 g

• Fat: 5.8 g

• Protein: 1.7 g

• Bake Profile: Chia seeds add a subtle speckling and light nuttiness. The cookie will still slice cleanly out of the fridge, though the center may bake up slightly softer and hold a bit more moisture than the double-egg version.