We're almost out of oatmeal cookies, so Mr. Kitchentales says the next batch should be these refrigerator cookies like his mom used to make. Unfortunately I don't have her recipe, so I'm going to have to guess what will come close.

Refrigerator cookies are made with (usually) a stiffer dough that gets formed into rolls, wrapped, and refrigerated or frozen until ready to slice and bake. Recipes for rolled cookies can have more flour added and treated like refrigerator cookies if you don't feel like doing all that rolling out and using cookie cutters.

Butterscotch Cookies
1 1/2 cups flour
1/2 teaspoon soda
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1/2 cup butter or shortening
1 cup brown sugar, firmly packed
1 egg
2 teaspoons vanilla
1/2 cup broken nuts

Combine the dry ingredients in a medium bowl. Use the mixer to cream the butter or shortening until light and creamy, then beat in the brown sugar until fluffy. Stir in the egg and vanilla, mixing well, then the dry ingredients and nuts. Turn out onto a large piece of waxed paper or plastic wrap, and shape into a rectangular-shaped log. Twist the ends of the wrap to seal and refrigerate until well chilled. Slice thinly and bake 8 to 10 minutes at 350 degrees. You can freeze the dough if you want to keep it on hand for more than a couple of days before baking.