Title: Slice-And-Bake Oatmeal Cookies
Categories: Cookies
Yield: 42 servings
1 1/2 c All-purpose flour
1 ts Baking soda
1/2 ts Salt
1 c Shortening
1 c Sugar
1 c Brown sugar; firmly packed
2 Eggs
1 ts Vanilla extract
3 c Quick-cooking oats; uncooked
1/2 c Pecans; chopped
Recipe by: Southern Living
Preparation Time: 0:20
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 1/4-inch slices; place on ungreased cookie sheets.
Bake at 375 degrees for 8 to 10 minutes or until lightly
browned. Cool on wire racks. Yield: about 7 dozen.
NOTE: Dough may be frozen up to 3 months. Slice dough
while frozen, and bake at 375 degrees for 12 minutes.
