Slice-And-Bake Oatmeal Cookies
Yield
2 dozenPrep
20 minCook
10 minReady
4 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
vegetable shortening
|
*
|
| 1 | cup |
sugar
|
|
| 1 | cup |
brown sugar
firmly packed |
*
|
| 2 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 3 | cups |
oats, quick cooking
uncooked |
|
| ½ | cup |
pecans
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
all-purpose flour
|
|
| 5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
vegetable shortening
|
*
|
| 237 | ml |
sugar
|
|
| 237 | ml |
brown sugar
firmly packed |
*
|
| 2 | large |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 7.1E+2 | ml |
oats, quick cooking
uncooked |
|
| 118 | ml |
pecans
chopped |
|
Directions
Combine flour, soda, and salt; stir well, and set aside.
Cream shortening; gradually add sugars, beating well at medium speed of an electric mixer; add eggs and vanilla, mixing well.
Add flour mixture, mixing well.
Stir in oats and pecans.
Shape dough into two 12-inch rolls; wrap in wax paper, and chill at least 6 hours.
Unwrap rolls, and cut into ¼ inch slices; place on ungreased cookie sheets.
Bake at 375℉ (190℃) for 8 to 10 minutes.
Note: Dough may be frozen up to 3 months.
Slice dough while frozen, and bake at 375℉ (190℃) for 12 minutes.
