Tuesday, April 17, 2012

Another late night post..........cookies!

I've been trying to get my physical items on my list done in the morning when I have the "get up and go" and sit at the pc when I'm tired out but then I get going with my day and forget to post my blog!  I'll get used to my new schedule and hopefully be blogging in the morning some time....until then please bear with me!
I promised yesterday that I would give you that cookie recipe also from Ree Drummond, The Pioneer Woman
They   may not look like much but let me tell you!  They are THE BEST oatmeal cookies I've ever made and they're called Oatmeal Crispies for a reason.....they're CRISPY!  YAY!!!!  I LOVE crispy cookies.  They also happen to be Marlboro Man's favorite....that's Ree's husband.....a REAL cowboy.  Trust me ladies....he's a looker too!  Anyway, on to the recipe for these delicious morsels.

Oatmeal Crispies (from the cookbook by Ree Drummond, The Pioneer Woman Cooks)

1/2 C chopped pecans
1 C shortening
1 C packed brown sugar
1 C granulated sugar
2 large eggs
1 tsp vanilla extract
1 1/2 C all-purpose flour
1 tsp salt
1 tsp baking soda
3 cups rolled oats

Another reason I love these cookies is the fact that they are the old fashioned refrigerator cookies.  In other words, you shape the dough into a long tube/roll, chill and/or freeze and slice them later.  Where do you think Pillsbury got the idea for their "Slice & Bake" cookies?  I always keep a roll or two in my freezer for when I need something sweet but I'm either too tired to start baking or company's coming and I don't want to have to make a dessert.  It's like an insurance policy for my sweet tooth.

In a large mixing bowl, combine the shortening and sugars.  Lightly beat the eggs and vanilla together in a medium bowl.  Add the egg mixture to the shortening sugar mixture, and beat to thoroughly combine.  In a separate bowl, combine the flour, salt, and baking soda.  Stir to combine.  Add the flour mixture to the egg/sugar mixture and stir until combined.  Dump in the oats and the pecans and stir to combine.  Divide the dough in half.  Place each half on a sheet of waxed paper and form a roll 1 1/2 inches in diameter, wrapping the waxed paper tightly around the the roll.  Chill the rolls until ready to use, up to 1 week or freeze for up to 3 months.
When you're ready to bake the cookies, preheat the oven to 350 degrees.  Unwrap the dough from the waxed paper and slice into rounds about 1/2 inch thick.  If the dough is frozen there's no need to thaw just increase the baking time by 1 or 2 minutes.  Place the rounds on an ungreased cookie sheet and bake for 10 minutes or until light golden brown.  Using a spatula,  remove the cookies from the sheet immediately.

Ree says she sometimes adds cranberries or white chocolate chips to the dough and she's even made ice cream sandwiches using the cookies.  Oh boy, don't get me started on that one!  Did someone say ice cream?  
I hope you enjoy these cookies as much as I do and if you like "make-ahead" food, you will LOVE  having these on hand.
I hope you had a glorious Tuesday and sleep well blogger friends!  Again, thanks for all your comments.  I really appreciate the time you take to write them and to visit my blog.


  1. I normally just use the recipe on the Quaker oats container -- and I have made a cream cheese filling before to make Oatmeal Cream Pies. Yummo! I also have a simpler recipe I use that is a drop cookie with dried cranberries and chocolate chips. Now you are making me want to bake. :) Hope your Wednesday is wonderful! Tammy

  2. The family would love these and I have all the ingredients.

  3. These sound wonderful and her recipes always are! I met her and the family last year at a book signing, she was so gracious!

  4. I wonder if you can use butter vs. shortening? Looks good.


Thank you so much for stopping by and for commenting. Comments are "grist for the mill" and I appreciate each and every one of them!