Total time: 40 minutes, plus chilling time for the dough
Servings: Makes 4 to 5 dozen cookies
Note: Adapted from "The Pioneer Woman Cooks" by Ree Drummond. Drummond writes, "I usually keep 3 or 4 rolls of dough in my freezer at all times. These cookies go fast."
1/2 cup pecan halves
1 cup shortening
1 cup packed dark or light brown sugar
1 cup sugar
1 teaspoon vanilla extract
1 1/2 cups flour
1 teaspoon salt
1 teaspoon baking soda
3 cups rolled oats
1. Finely chop the pecans, using a rocking motion with the knife. Set aside.
2. In the bowl of a stand mixer using the paddle attachment, or in a large mixing bowl using an electric mixer, beat together the shortening and sugars until combined.
3. In a medium bowl, lightly beat together the eggs and vanilla.
4. Add the egg mixture to the sugar-shortening mixture and beat thoroughly to combine.
5. In a separate medium bowl, combine the flour, salt and baking soda, stirring to combine.
6. Add the flour mixture to the egg-sugar mixture and stir until combined, then stir in the oats and pecans until incorporated.
7. Divide the dough into fourths. Place each quarter on a sheet of waxed paper and roll into a log 1 1/2 inches in diameter, wrapping the waxed paper tightly around the log.
8. Chill the logs until ready to use, up to 1 week. (The rolls may be frozen up to 3 months.)
9. When you're ready to bake the cookies, heat the oven to 350 degrees. Unwrap the dough from the waxed paper and slice into rounds approximately one-half-inch thick. If the dough is frozen, there is no need to thaw; just increase the baking time by 1 or 2 minutes.
10. Place the rounds on a cookie sheet and bake until light golden brown, about 10 minutes. Using a spatula, remove the cookies from the sheet immediately. Cool the cookies on a rack.
Each of 5 dozen cookies: 92 calories; 1 gram protein; 12 grams carbohydrates; 1 gram fiber; 5 grams fat; 1 gram saturated fat; 7 mg. cholesterol; 63 mg. sodium.
Recipe: Oatmeal crispies
Oatmeal crispies (Glenn Koenig / Los Angeles Times)
We've upgraded our reader commenting system. Learn more about the new features.
Los Angeles Times welcomes civil dialogue about our stories; you must register with the site to participate. We filter comments for language and adherence to our Terms of Service, but not for factual accuracy. By commenting, you agree to these legal terms. Please flag inappropriate comments.
Having technical problems? Check here for guidance.