I’ve added a whole bunch of food holidays I’d like to celebrate to my iCal and I must say, I like having organized “national holidays” to celebrate!
Today, however, I had way too much to do, and on top of that, I just picked up The Pioneer Woman’s cookbook since I missed its delivery and I got not one but two coats I’d ordered last week. If that wasn’t enough, the coats fit wonderfully (it’s very limiting to be junior-sized but want to order womens coats) and the cookbook is awesome.
So since today is so fabulous and because I do not have enough daylight (or enough oatmeal) to make a full batch of these crispy cookies, I’ll merely leave you the recipe, courtesy of the new cookbook I have today!
And yes, I used the other half of the egg from yesterday. Thank you for asking.
1 cup vegetable shortening (it’s ok to indulge every once in a while. Remember, you’re worth it
1 cup packed brown sugar
1 cup regular granulated sugar
1 tsp vanilla
1 1/2 cups all purpose flour
1 tsp salt
1 tsp baking soda
3 cups rolled oats
1/2 cup finely chopped pecans
1. Preheat oven to 350 degrees. Cream shortening with the sugars. This is pretty much the first step to most cookie recipes so get used to it.
2. Beat eggs and add the vanilla. Pour the whole thing into the sugar mixture and stir until combined.
3. Combine the flour, salt and baking soda together and pour into the sugar mixture and mix until well integrated. Then, roll in the oats and beat those in too.
4. Last but not least, add in your pecans and mix mix mix until everything is evenly dispersed. Chill for 30 minutes or so. (Or put it in the freezer like me)
5. The recipe calls to roll the dough into a log and then slice it thin. I have no patience for that so here’s what I did. Spoon out a tablespoon of the dough and then flatten it to about a 1/2″ thickness.
6. Bake for about 10 minutes or until golden brown. Let ’em cool and enjoy!