Oatmeal crispies
Oatmeal crispies
Rating: (1 rated)
Recipe Yield: Total time: 40 minutes, plus chilling time for the dough | Makes 4 to 5 dozen cookies
1/2 cup pecan halves 1 cup shortening 1 cup packed dark or light brown sugar 1 cup sugar 2 eggs 1 teaspoon vanilla extract 1 1/2 cups flour 1 teaspoon salt 1 teaspoon baking soda 3 cups rolled oats

Step 1 Finely chop the pecans, using a rocking motion with the knife. Set aside.

Step 2 In the bowl of a stand mixer using the paddle attachment, or in a large mixing bowl using an electric mixer, beat together the shortening and sugars until combined.

Step 3In a medium bowl, lightly beat together the eggs and vanilla.

Step 4Add the egg mixture to the sugar-shortening mixture and beat thoroughly to combine.

Step 5In a separate medium bowl, combine the flour, salt and baking soda, stirring to combine.

Step 6Add the flour mixture to the egg-sugar mixture and stir until combined, then stir in the oats and pecans until incorporated.

Step 7Divide the dough into fourths. Place each quarter on a sheet of waxed paper and roll into a log 1 1/2 inches in diameter, wrapping the waxed paper tightly around the log.

Step 8Chill the logs until ready to use, up to 1 week. (The rolls may be frozen up to 3 months.)

Step 9When you're ready to bake the cookies, heat the oven to 350 degrees. Unwrap the dough from the waxed paper and slice into rounds approximately one-half-inch thick. If the dough is frozen, there is no need to thaw; just increase the baking time by 1 or 2 minutes.

Step 1 0Place the rounds on a cookie sheet and bake until light golden brown, about 10 minutes. Using a spatula, remove the cookies from the sheet immediately. Cool the cookies on a rack.

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