Oatmeal Pecan Cookies

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
2 eggs
1 t. vanilla extract
1 1/2 C. flour
1 t. salt
1 t. baking soda
3 C. rolled oats (uncooked)

Directions:
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.