I wanted to try out a new cookie recipe the other day and found these and thought I'd give them a whirl. They were so good! I cooked half of the dough as is and the other half I added some chocolate chips...just because I can...and believe it or not (and I can't believe I'm saying this) I liked them much more without the chocolate!! But go ahead and experiment yourself. I think butterscotch chips would be good in there too. I'll give that a go next time, but I just loved the nuttiness of the pecans in there. It's a perfect combo to the oatmeal. And they turn out just like a cookie should...crispy on the outside, soft and chewy on the inside!
Recipe from The Pioneer Woman
1 C shortening (Crisco)
1 C packed brown sugar
1 C sugar
1 tsp vanilla
1 1/2 C flour
1 tsp salt
1 tsp baking soda
3 C quick oats
½ C finely chopped pecans
In a large mixing bowl, cream shortening with both sugars until well combined.
In a separate bowl, beat eggs together. Add vanilla and stir to combine. Add to the shortening/sugar mixture and mix well.
In a separate bowl combine the flour, salt and baking soda. Mix carefully into the egg/shortening mixture until well combined. Now add the quick oats and mix well again. Finally add the finely chopped pecans and mix well to combine.
Divide the dough in half and place each half of the dough onto a sheet of waxed paper. Roll the dough into a log and then wrap it tightly in the waxed paper. Now you can either chill or freeze the dough until later or you can go ahead and slice the dough evenly into cookie rounds. (I just used my cookie scoop and scooped them onto the pan right then and cooked them).
When you are ready to bake them place them on a cookie sheet and bake at 350 degrees for 10 minutes until they are golden brown.
Try not to eat too many & good luck with that!:)