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Slice-And-Bake Oatmeal Cookies

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Recipe

 

Yield

2 dozen

Prep

20 min

Cook

10 min

Ready

4 hrs
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
1 ½ cups all-purpose flour
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1 teaspoon baking soda
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½ teaspoon salt
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1 cup vegetable shortening
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1 cup sugar
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1 cup brown sugar
firmly packed
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2 large eggs
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1 teaspoon vanilla extract
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3 cups oats, quick cooking
uncooked
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½ cup pecans
chopped
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Ingredients

Amount Measure Ingredient Features
355 ml all-purpose flour
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5 ml baking soda
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2.5 ml salt
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237 ml vegetable shortening
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237 ml sugar
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237 ml brown sugar
firmly packed
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2 large eggs
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5 ml vanilla extract
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7.1E+2 ml oats, quick cooking
uncooked
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118 ml pecans
chopped
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 168g (5.9 oz)
Amount per Serving
Calories 60822% from fat
 % Daily Value *
Total Fat 15g 23%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 106mg 35%
Sodium 468mg 20%
Total Carbohydrate 36g 36%
Dietary Fiber 5g 22%
Sugars g
Protein 27g
Vitamin A 3% Vitamin C 0%
Calcium 4% Iron 24%
* based on a 2,000 calorie diet How is this calculated?
 

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