Lucy's Lucious Oatmeal Cookies
1 Cup shortening
1 Cup Dark Brown Sugar
1 Cup White Sugar
2 Eggs
1 1/2 Cup Flour
1 t. baking soda
1 t. Salt
3 Cups Old Fashioned Oatmeal
3/4 Cup toasted, chopped pecans
1 Cup dark semi sweet chocolate chips
Cream shortening and sugars together until well blended. Add eggs, one at a time, until combined. Mix flour, salt, baking soda together and add to creamed mixture. Then add oats, pecans, and chips, blend. Place golf ball size of batter onto ungreased cookie sheet and flatten slightly. (these are large cookies, part of their appeal!!) Bake at 375 degrees for 12-15 minutes, until slightly brown. Let cool on cookie sheet for several minutes and transfer to wire rack. Enjoy!
These cookies have been part of our family for years. They were modified over the years, from an oatmeal-raisen variety to chocolate chips, and I have now modified it with the dark brown sugar and roasting the pecans. The cookie needs to be big enough, that people don't think that they can eat the whole thing...they break it in half, then return not only for the other half, but for another one as well. We realize that the shortening isn't the healthiest, but in order to have a crispy texture, this works the best. My Mom, Lucy, had 4 childen that were all involved in sports and these were the mainstay at every swimmeet, basketball game and tennis match. I still have former high school friends who call me looking for the "worlds Best Oatmeal cookie recipe". I now am a mother myself, and these are always the most requested cookie. You have to try them to believe how great they are!!! Sincerely, Leah Walters
Kalamazoo, Michigan
on 04/13/07
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