INGREDIENTS
1 Cup Shortening 1 1/2 Cup Flour
1 Cup Brown Sugar 1 Teaspoon Salt
1 Cup White Sugar 1 Teaspoon Baking Soda
2 Beaten Eggs 1 Teaspoon Cinnamon
1 Teaspoon Vanilla 3 Cups Oats (do not use instant or one-minute oats)
1 Cup Chopped Pecans
DIRECTIONS
Mix the shortening and both sugars together, then add eggs and vanilla. Mix well.
Mix dry ingredients in a separate bowl, except for the oats and pecans. Mix wet and dry ingredients together. Mix in the oats and then the pecans. Make 3 rolls and wrap each in wax paper. Place rolls in refrigerator and chill for about 6 hours.
Preheat over to 350 degrees. Cut dough and bake until brown.
Note: I have prepared the dough in the evening and placed rolls in a Ziploc bag overnight and baked the cookies the following morning. Be sure and get excess air out of the bag so the cookie dough does not dry out.
Cox Media Group
