My grandmother almost always had a batch or two of these cookies stashed away in her spare freezer. I remember the frosty fog hitting my face as I opened the door, taking one or two from the container. Departing. Devouring. And then going back for more. (Attempting all the while to leave at least a few for other hungry siblings or cousins, though that part wasn’t as easy). In my mind, this is how they were meant to be consumed — even when dunked in a glass of milk where they thawed ever so slightly.

These cookies are particularly well-suited to taking outdoors on a warm day. They’ll warm up gradually but retain some of that delightful chill for a good long while. Think of them a bit like popsicles or ice cream cones, yet vastly more resilient. 

Grandma didn’t have any special name for them, but we have found that the firmness from the oatmeal and the coldness from the freezer make them the perfect summertime cookie-ramble option — mitigating risks of melty, crumbly mess en route.  Hence we’ve recently christened them “Ramblers.”  Make some now and put them in the freezer in advance of your next bad day; they’re like money in the bank (but without the  moral complications of usury, or the FDIC limits).  And if you don’t know what the heck I’m talking about, you can read all about it here: How and Why To Take a Cookie Ramble.