May I present the first CNY cookies that I baked for 2009: Oatmeal Crispies!!!
I get to know this recipe at Pioneer Woman’s blog. And I thought why not make this as CNY cookies. The end results are real good! They’re very crispy and yummy. Mine’s darker in color. Will tell you why later.
1 cup shortening
1 cup packed brown sugar
1 cup sugar
1 tsp vanilla essence
1 1/2 cups all-purpose flour
1 tsp salt
1 tsp baking soda
3 cups quick oats
1/2 cup finely chopped pecan
Btw, I bought a new gadget. A stainless steel measuring cups set. Wohoo!! My current one is plastic & I dislike them. They’re a pain to wash too when smolder with butter. I thought I wanna get one from ebay not until I saw a very reasonable priced steel cups at Bagus. RM13 nia.
Cream shortening with brown sugar & sugar in a food processor until combined.
Beat eggs in a separate bowl. And add vanilla essence. Stir until combine. Add to the shortening+sugar mixture.
Stir until combine.
In another bowl, mix flour, salt & baking soda. Add them to the shortening+sugar+egg mixture & mix until combined.
Add quick oats (I use quaker oats) & mix well. Next add chopped pecans & mix… again.
Divide the dough into two. Then placed them on baking paper. Roll them into cylinder (like a log) & wrap tightly with baking paper. You can then freeze or chill it for later or bake them right away by slicing it first. I know my half is not half at all.
Make a few batch and freeze them for weeks. Bake them during ’emergency’. As in when you’re craving for crispy cookies!
Bake them at 180 degree C for 10 minutes. I baked mine for 15 minutes because when I bake them at 10, the middle part is a bit chewy. I think it’s not done yet. That’s why my cookies color is brown & not golden. Yield 80 ‘precious’ pieces!!!
All in all this recipe is a breeze. You can go to Pioneer Woman’s blog for a better look of the methods. Cheers! Gong Xi! Gong Xi!