The Pioneer Woman Tasty Kitchen
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Oatmeal Crispies

4.77 Mitt(s) 9 Rating(s)9 votes, average: 4.77 out of 59 votes, average: 4.77 out of 59 votes, average: 4.77 out of 59 votes, average: 4.77 out of 59 votes, average: 4.77 out of 5

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Level: Easy

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Description

This is the best—and the simplest—oatmeal cookie there is. What I love about it is, the dough can be used to make drop cookies immediately, OR can be refrigerated or frozen in nice, neat rolls—ready to slice and bake whenever the cowboy in your life has a craving for something sweet.

Ingredients

  • 1 cup Shortening (Crisco)
  • 1 cup Packed Brown Sugar
  • 1 cup Sugar
  • 2 whole Eggs
  • 1 teaspoon Vanilla
  • 1-½ cup All-purpose Flour
  • 1 teaspoon Salt
  • 1 teaspoon Baking Soda
  • 3 cups Quick Oats
  • ½ cups Finely Chopped Pecans

Preparation

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.

8 Comments

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sixpack on 1.28.2011

LOVE, LOVE, LOVE these cookies :)

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Wendy on 12.29.2010

Ree….great oatmeal cookie, BUT… my grandmother always made oatmeal cookies that were to die for and everyone always wanted her recipe. She would never tell anyone why her cookies were always so rich and crispy. Then one day she let my mom in on the secret….bacon grease ,instead of shortening, that she always saved in a jar in the fridge.
Give it a try.

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mkranch on 10.24.2010

I just made these today and they are the BEST oatmeal cookies I have ever had! They were so easy to make and my whole family loves them! I will definately keep some of this dough in the freezer! Thanks Ree for such a great recipe.

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jenng on 7.5.2010

If you like the texture of these cookies, you should definetly try the Can’t Stop Cookies also posted on TastyKitchen

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JerseyFresh on 3.1.2010

I was in the baking mood on Sunday and I opened your cookbook and decided to make your Oatmeal Crispies since I had everything in my pantry. Plus I’ve been wanting to make them since I sampled them at a book signing.

These cookies are simple to make and oh so delicious. I added chopped cranberries and chocolate chips and my son simply devoured the cookie I gave him.

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boogster on 2.15.2011

Love this recipe. Made it for my honey and he loves them. Might try putting some raisins in next time. Easy to follow recipe and bakes up in no time at all. Love all of your recipes!

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campbellsoupkid on 2.3.2011

Mine were a wee bit dry, but yummy.

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sixpack on 1.28.2011

I LOVE THESE! Probably my fav cookie now. Super Easy to make and even the kids love them. :)

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4hmom on 1.15.2011

These are fabulous. I have made them a few times now. My experience was that the texture of the cookie was best when chilled for about an hour. I tried it freezing and the tase was still the same, but the oatmeal pieces were cut and rustic shape of the cookie was lost. These are the BEST oatmeal cookies I have ever had.

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Ashley on 12.15.2010

My mom just got a new job on Monday and completely forgot that she volunteered to make a dozen cookies for a teacher cookie swap at the elementary school today so I grabbed your cookbook and found these and whipped them up at midnight. I halved the recipe since we only had 1 1/2 c oats but it still made 18 cookies. They’re probably some of the best oatmeal cookies I have ever had. Especially right out of the oven. And the dough was even wonderful. I hate nuts in cookies most times, but since the pecans were so finely chopped I didn’t even notice them. They’re so wonderful and incredibly easy to whip up especially late at night for a snack. I’m going to remake them soon with chocolate chips. Thank you for this recipe. I have a new goto oatmeal cookie.

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