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November 14, 2010

My initial reaction upon tasting this cookie was “this may be the perfect cookie”.  Hard to believe considering it doesn’t have a morsel of chocolate in it.  Maybe the lack of chocolate is what makes one take notice of this little gem.  Or, maybe it was the baking and tasting that took place at 4:00 a.m.  Yep, you read that right, 4:00 in the a.m.  What else do you do when you can’t sleep?

The beauty of this recipe is in the mixing and refrigerating a day or two ahead.  All that’s left to do is just slice,  plop on a baking sheet and about 12 minutes later, cookies.  Easy peasy.  

Oatmeal Cookies

1 cup shortening (Crisco makes sticks of shortening that are pre-packaged in one cup measures)
1 cup lightly packed brown sugar, light or dark brown
1 cup sugar
1 1/2 cups flour
1 tsp salt
1 tsp baking soda
2 eggs
1 tsp vanilla
3 cups quick cook oats
1/2 cup finely chopped pecans

Preheat oven to 350F

In a large mixing bowl, cream the shortening with both sugars until well combined.

In a separate bowl, beat the eggs then add the 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.  Slowly add this to the shortening mixture and blend until well combined.  Add the quick oats and chopped pecans and mix well, the dough will be fairly stiff.  

Divide the dough in half and place each half of the dough onto a sheet plastic wrap.  Roll the dough into a log and then wrap it tightly.  Chill or freeze the dough for an hour or up to two days. 

When you’re ready to bake the cookies, slice each log into ½ in slices, place on a cookie sheet and bake 10-12 minutes until lightly browned.  Cool on a wire rack.

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