Oatmeal Crispies

I thought these were very good oatmeal cookies! They were great because you can freeze or refrigerate the dough. I always love cookies when they come out of the oven and then they just are not as good! This ensures that you can make a few and then make more later when you want that hot cookie again!

Oatmeal Crispies

(from the pioneer woman cookbook)

• 1/2 cup pecan halves
• 1 cup shortening
• 1 cup packed dark or light brown sugar
• 1 cup sugar
• 2 large eggs
• 1 tsp vanilla
• 1 1/2 cups flour
• 1 tsp salt
• 1 tsp baking soda
• 3 cups rolled oats

Finely chop the pecans. Use a knife and with a rocking motion cut them, or I just used my food processor.

In a large mixing bowl, combine the shortening and sugars. Beat together until combined.

Lighting beat the eggs and vanilla in a separate bowl.

Add the egg mixture to the shortening/sugar mixture. Beat to thoroughly combine.

In a separate bowl combine the flour, salt, and baking soda.

Add the flour mixture to the wet mixture, stir until combined.

Dump in the oats and pecans and stir to combine.

(Variations - add dried cranberries and white chocolate chips, or add chocolate chips)

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. (or in the freezer for up to 3 months)

Preheat the oven to 350 degrees. Unwrap the dough and slice the rounds about 1/2 inch thick. If dough is frozen, you don't need to thaw, just add 1-2 minutes to baking time.

Place on cookie sheet and bake for 10 minutes or until golden brown. Enjoy!!