Oatmeal Crispies

By AzWench

But the fact remains, this is the best—and the simplest—oatmeal cookie there is. What I love about it is, the dough can be used to make drop cookies immediately, OR can be refrigerated or frozen in nice, neat rolls—ready to slice and bake whenever the cowboy in your life has a craving for something sweet (other than your neck, but that’s another story for another time.) This method is so convenient, I often make two or three recipes of dough at a time, freezing several rolls of dough at once. This ensures that warm cookies are always ten minutes away AND I have a steady supply of cookie dough I to eat whenever I want. Who can argue with that?

Ingredients

• 1 cup Shortening (Crisco)
• 1 cup Packed Brown Sugar
• 1 cup Sugar
• 2 whole Eggs
• 1 teaspoon Vanilla
• 1-1/2 cup All-purpose Flour
• 1 teaspoon Salt
• 1 teaspoon Baking Soda
• 3 cups Quick Oats
• 1/2 cup Finely Chopped Pecans

Details

Servings 24
Adapted from thepioneerwoman.com

Preparation

Step 1

In a large mixing bowl, cream shortening with both sugars until well combined.

In a separate bowl, beat eggs together. Add vanilla and stir to combine. Add to the shortening/sugar mixture and mix well.

In a separate bowl combine the flour, salt and baking soda. Mix carefully into the egg/shortening mixture until well combined. Now add the quick oats and mix well again. Finally add the finely chopped pecans and mix well to combine.

Divide the dough in half and place each half of the dough onto a sheet of waxed paper. Roll the dough into a log and then wrap it tightly in the waxed paper. Now you can either chill or freeze the dough until later or you can go ahead and slice the dough evenly into cookie rounds.

When you are ready to bake them place them on a cookie sheet and bake at 350 degrees for 10 minutes until they are golden brown.