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.