Wednesday, August 22, 2012

Oatmeal Crispies


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I am not going to lie.... it has been hard not having the kids here every night.  But I am starting to get use to it.  Cally and I have had a rough go of it for the first several days but we are ok now!  And I know she will be home to see me on Labor Day weekend so it is all good!!!!!

Here are some more pictures of Cally's dorm apartment.  Her apartment is really nice.  She has her own bedroom, which makes it nice since she has never had to share a room before.  The apartment has 4 bedrooms, 2 baths, living room and eat in kitchen.  Even though the school makes it mandatory to purchase a meal plan she can still cook in her kitchen if she feels like it.   The comforter and pillow sham is a Vera Bradley set.  Back in July I had blogged about Cally and I spending the day in Tipp City.  We were in a neat shop named Urban Ava's and this comforter set in twinXL was a give away to sign up for.  We signed up and I won it, needless to say Cally was ecstatic.  This is one of her favorite new patterns.

I guess I should get to telling you about these cookies.  The recipe is one from Pioneer Women.  They were the best oatmeal cookies I have ever had.  The had a crispy texture and a good oat taste.  I made them again on a half a sheet cake pan as bars but they were not as good.  When I did them as bars they seemed a little dry.  I did do a few things different with my cookies, I used butter flavored crisco, I balled mine and placed them on a cookie sheet with parchment paper and flattened them with a glass that I dipped in sugar.  So the tops had a nice sugar crunch to them after they were baked.  I love sugar sprinkled on cookies.

Oatmeal Crispies
Pioneer Woman

1 c Shortening (Crisco)
1 c Packed Brown Sugar
1 c Sugar
2 whole Eggs
1 t Vanilla
1-1/2 c All-purpose Flour
1 t Salt
1 t Baking Soda
3 c Quick Oats
1/2 c Finely Chopped Pecans

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.