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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 2 |
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These are oatmeal cookies with pecans, that have an extra bonus of a brown sugar/pecan mixture placed right in the middle of each cookie. Cooking time depends on the number of cookie sheets you can fit in your oven, so that may vary! I guessed 2 cookie sheets in the oven at a time times 2! Ingredients:
1 cup shortening |
3/4 cup sugar |
3/4 cup brown sugar, firmly packed |
2 eggs |
1 teaspoon vanilla extract |
1 1/2 cups all-purpose flour |
1 teaspoon baking soda |
1 teaspoon salt |
2 cups regular oats, uncooked |
1 cup pecans, chopped |
1 cup pecans, chopped |
1/2 cup brown sugar, firmly packed |
1/4 cup sour cream |
Directions:
1. Cream shortening; gradually add sugars, beating well at medium speed of an electric mixer. Add eggs and vanilla, beating well.
2. Combine flour, soda, and salt; add to creamed mixture mixing well.
3. Stir in oats and pecans.
4. Shape dough into 1 inch balls; place on ungreased cookie sheets. Press thumb into each ball of dough, leaving an indentation. Fill each indentation with about 1/2 tsp topping.
5. Bake at 350 degrees for 8 to 10 minutes. Let cool on wire racks.
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