PIONEER WOMAN CRISPY OATMEAL COOKIES RECIPES

Steps:

• In a large mixing bowl, cream shortening with both sugars until well combined.In a separate bowl, beat eggs together. Add vanilla and stir to combine. Add to the shortening/sugar mixture and mix well.In a separate bowl combine the flour, salt and baking soda. Mix carefully into the egg/shortening mixture until well combined. Now add the quick oats and mix well again. Finally add the finely chopped pecans and mix well to combine.Divide the dough in half and place each half of the dough onto a sheet of waxed paper. Roll the dough into a log and then wrap it tightly in the waxed paper. Now you can either chill or freeze the dough until later or you can go ahead and slice the dough evenly into cookie rounds. When you are ready to bake them place them on a cookie sheet and bake at 350 degrees for 10 minutes until they are golden brown.

Steps:

• Preheat the oven to 350 F. In the bowl of an electric mixer (or using a hand mixer) beat together the butter and brown sugar until fluffy. Beat in vanilla. Add eggs, one at a time, scraping the bowl after each one. Mix together the flour, salt, and baking soda in a medium sized bowl. Add it into the creamed mixture in 2 to 3 batches, mixing it until just combined. Mix in the oats until just combined. Use your preferred size cookie scoop (or a regular spoon) to drop portions of dough onto a lightly greased cookie sheet, spacing them a couple inches apart. Bake for 12-13 minutes or until dark and chewy. If you'd like a crispier cookie, just cook a little longer!
  Let them cool slight on the pan after removing from the oven, then transfer the cookies onto a plate for serving.
  
  * Note: Add 1/2 cup finely chopped nuts to the flour mixture if you'd like a nutty flavor and crunch.