Oatmeal Crispy Cookies

I'm absolutely addicted to these cookies.  Seriously.  It's bad.  All my weight gain will definitely stem from these little oatmeal crispy cookies.  I grew up making oatmeal cookies and they were always pretty good.  I discovered this recipe and threw my old one out.  They are super easy to make and I actually keep some dough in the freezer so I don't use it all at once.  The recipe makes around 55 cookies or so, so you may want to put half the dough up for later use, too. 

Okay, they aren't the prettiest cookies.  But, who cares when they are complete and total bliss in your mouth?

Ingredients 

1 cup Shortening (Crisco)

1 cup Packed Brown Sugar

1 cup Sugar

2 whole Eggs

1 teaspoon Vanilla

1-½ cup All-purpose Flour

1 teaspoon Salt

1 teaspoon Baking Soda

3 cups Oats

½ cups Chopped Pecans

Preparation Instructions

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 oats and mix well again. Finally, add the 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, about 1-1/2" in diameter, 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.

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.  If they are frozen, don't worry about thawing them out first, just bake them and extra minute or two.