Me, too. These cookies, called World Peace Cookies, are from renown baker Dorie Greenspan’s bestselling new cookbook, Dorie’s Cookies. (Buy the book for someone you love. It is a wonderful cookbook with inspired recipes for both sweet and savory cookies.) In the introduction to Greenspan’s […]
OK. Let’s call it what it is. I’m on a cookie binge and yesterday’s oatmeal cookie plate is sitting on my counter empty. It must have been Juliet. Sweet little Juliet does have a few priors for helping herself to whatever is on the […]
I’ve had a tough week and oatmeal cookies seemed like a good idea.
Recipe: Oatmeal Cookies
1/2 C. pecan halves (chopped fine)
1 C. Shortening
1 C. packed dark brown sugar
1 C. granulated sugar
1 t. vanilla extract
1 1/2 C. flour
1 t. salt
1 t. baking soda
3 C. rolled oats (uncooked)
Chop pecans and set aside.
Beat the shortening and sugars until combined. I used my Kitchenaid mixer with the paddle attachment.
In a separate bowl, mix eggs and vanilla, whisking until mixed. Add the egg and vanilla mixture to the shortening and sugar mixture. Beat thoroughly to combine.
In a separate bowl, combine the flour, salt and baking soda. Use a whisk to mix the ingredients thoroughly. Add the flour mixture to the egg-sugar mixture. Mix until ingredients are combined. Add the oats and pecans. Stir to thoroughly combine.
Divide the dough into four parts. Roll each part into a 1 1/2 inch log and wrap tightly in waxed paper or parchment. Chill for several hours.
Remove cookie dough logs from the refrigerator and slice into 1 1/2 inch thick rounds.
Put cookie dough rounds on a cookie sheet (sprayed with oil) and bake at 350 degrees until light golden brown. Bake about 10 minutes.
Remove cookies from oven. Cool on a rack.
This recipe is adapted from one that was originally published in the Los Angeles Times.