Why did we put this one off so long?

For the past six months we've been meaning to do P-Dub's Oatmeal Crispies (p. 227), but we just finally got around to doing the recipe in the past couple of weeks.

This has become one of our new, favorite cookies. We would even rank it among our top ten favorites. And that's saying something. These are our vehicle of choice for ice cream at the present time. And, they make the house smell like a cinnamon sugar candle. Yum.

We began by chopping pecans with a large knife.

Next we mixed granulated sugar, brown sugar and shortening.

We beat two eggs and a smidgen of vanilla. The egg mixture was added to the sugar.

We combined our dry ingredients of flour, baking soda and salt. In a moment of inspiration, we decided to add a dash of cinnamon. You can't go wrong with cinnamon in this recipe. We gradually added the flour mixture into the sugar concoction.

Next, we folded in our oats and pecans. Don't you just want to eat the dough right now? We wanted to, and we did.

We formed two logs and wrapped them in Saran wrap, placing them in the refrigerator to chill.

When we were ready, we cut the logs into cookie-sized pieces. Note, these cookies do expand quite a bit, so make your log of dough long and thin if you'd like smaller cookies. Ours, however, became monster cookies. Not that we're complaining.

These were baked for approximately 10 minutes at 350-degrees.

And we were so excited to eat them, we do not take a final picture of the baked cookies. Please trust us when we say that they were delicious and make for great ice cream sandwich cookies. Hopefully, the following picture of The Bean will suffice.

The oatmeal crispies are like oatmeal raisin cookies, but with pecans instead. We all agreed, between bites, this cookie was a great variation off of the classic oatmeal raisin cookie.

Happily full,