Crispy Oatmeal Cookies
Shortening helps keep these cookies crisp. Keep a log of dough in the freezer and bake as many cookies as you want at a time.
Servings 48 cookies
Cost 5
Ingredients
- 1 ½ cups all-purpose flour (210 grams)
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup shortening (190 grams)
- 1 cup light or dark brown sugar, tightly packed (220 grams)
- 1 cup white sugar (200 grams)
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups rolled oats
- ½ cup toasted pecans, finely chopped
Instructions
- Preheat the oven to 350 degrees F.
- Roast your pecans and chop them if you haven't already.
- Mix together the flour, baking soda, and salt. Set aside.
- In a mixing bowl, beat the shortening and sugar until combined.
- In a separate bowl, whisk together the eggs and vanilla. With the mixer going, gradually beat in the egg mixture until combined.
- Add the flour mixture and stir until blended. Stir in the oats and nuts.
- Divide the dough into four parts and roll each part into a log 1 ½ inches in diameter. Wrap plastic wrap or wax paper tightly around the logs. Chill until ready to use.
- To bake, heat the oven to 350 degrees. Unwrap the dough and slice into rounds approximately one-half-inch thick. For cookies that are crispy through and through, let the frozen dough come to room temperature. You can also bake them from frozen, but the centers might not be as crisp.
- Space the rounds 2 ½ inches apart on a parchment lined or ungreased baking 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.