Oatmeal Pecan Cookies Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 c vegetable shortening (unsalted butter may be substituted)
2 beaten eggs
1 tsp vanilla
1 1/2 c flour
1 tsp soda
1/2 tsp salt
1 c white sugar
1 c light brown sugar
3 c quick cooking oatmeal
1 c chopped pecans
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Directions: |
Directions:Preheat the oven to 350 degrees Fahrenheit.
Combine eggs, butter (or shortening), brown sugar, white sugar and vanilla in the bowl of a stand mixer fitted with the paddle attachment.
Sift the flour, salt and soda together in a separate bowl. Add the flour mixture to the egg mixture and mix just until combined. Add the oatmeal and nuts and combine well.
Chill for at least an hour, then drop by teaspoons full on a greased cookie sheet. Cook for 12-15 minutes until cookies are evenly browned (the center will be the last to brown). Cool on cookie sheet for 10 minutes, then remove and cool completely on wire racks. Store in an airtight container to retain crispness. |
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Number Of
Servings: |
Number Of
Servings:40-60 cookies |
Preparation
Time: |
Preparation
Time:1 hour, 45 minutes, excluding cooking |
Personal
Notes: |
Personal
Notes: This is a recipe from "Aunt Evelyn." (Evelyn Carter, wife of
"Uncle Frank" Carter, owner of Central Pharmacy and "The Voice of the Wildcats," who announced the Friday night football games in Carrizo Springs for years). The first time I had them was at a church luncheon. They were my favorite cookies from then on (well, except for Angela's Toll House Cookies) I still make these about once a year. They are really good dipped in hot coffee.
Clarisse reminded me that cookies were always in those red Corsicana Fruit Cake Tins from the Collins Street Bakery. It seemed to do a good job of keeping out moisture. They were always crunchy.
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