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Oatmeal Pecan Cookies

This is one of my all-time favorite oatmeal cookie recipes...and my husband Ron makes them the best! This picture was taken just minutes ago (so you KNOW what I'm chowing on right now). Enjoy!

Oatmeal Pecan Cookies

Oatmeal cookies small 1 ¼ cup all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon salt
¼ cup butter flavored Crisco
¼ cup butter
½ cup granulated sugar
1/3 cup packed brown sugar
1 egg
2 tablespoons half-and-half (or milk)
½ teaspoon vanilla
1 cup quick-cooking rolled oats
¼ cup chopped pecans

Stir together flour, baking powder, baking soda, cinnamon and salt. In mixer bowl beat shortening and butter for 30 seconds; add sugars and beat until fluffy. Add egg, half-and-half and vanilla; beat well. Add dry ingredients to beaten mixture, beating until well combined. Stir in oats and pecans. Chill dough in refrigerator for 2 hours (or put in the freezer, covered, for 25 minutes). Form 1-inch balls. Dip tops of balls in additional granulated sugar, if desired. Place on an ungreased cookie sheet. Bake in a 375 degree oven for 9-11 minutes.

-- Janet Boyer, author of Back in Time Tarot, Tarot in Reverse (Schiffer 2012) and the Snowland Tarot (Schiffer 2013).

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