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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Oatmeal Crispies Recipe

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This recipe for Oatmeal Crispies is from Gholson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup pecan halves
1 cup shortening
1 cup packed dark or light brown sugar
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
3 cups rolled oats

Directions:
Directions:
Finely chop the pecans. In a large mixing bowl, combine the shortening and sugars. Beat together until combined. Lightly beat the eggs and vanilla in a medium bowl. Add the egg mixture to the sugar/shortening mixture and beat to thoroughly combine. In a separate bowl, combine the flour, salt, and baking soda. Stir to combine. Add the flour mixture to the egg/sugar mixture and stir until combined. Dump in the oats and pecans and stir to combine.

Divide the dough in half. Place each half on a sheet of waxed paper and form a roll 1 1/2 inches in diameter, wrapping the waxed paper tightly around the roll. Chill the rolls until ready to use, up to one week. (The rolls may be frozen for up to 3 months.)
When you are ready to bake the cookies, preheat the oven to 350 degrees. Unwrap the dough from the waxed paper and slice it into rounds about 1/2 inch thick. If the dough is frozen, no need to thaw; just increase the baking time by 1 to 2 minutes. Place the rounds on a cookie sheet and bake for 10 minutes, or until done. Remove from sheet.

Number Of Servings:
Number Of Servings:
24 cookies
Personal Notes:
Personal Notes:
I double recipe and freeze in rolls to keep on hand.

 

 

 

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