Prep time: 20 minutes * Cook time: 10 minutes * 24 servings
- 1 cup Shortening (Crisco)
- 1 cup Packed Brown Sugar
- 1 cup Sugar
- 2 whole Eggs
- 1 teaspoon Vanilla
- 1-½ cup All-purpose Flour
- 1 teaspoon Salt
- 1 teaspoon Baking Soda
- 3 cups Quick Oats
- ½ cups Finely Chopped Pecans
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.