Go Back

Crispy Oatmeal Cookies


  • 1 cup white sugar
  • 1 cup brown sugar
  • 1 cup Crisco / Tenderflake
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 1/2 cups flour
  • 3 cups quick rolled oats
  • 1/2 cup pecan pieces
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground nutmeg


  • In a mixer, beat the shortening and sugars together on medium, for about 3 minutes.
  • Add the eggs, one at a time, mixing in between.
  • Add the vanilla and beat until mixed.
  • In a large bowl, whisk together the oats, flour, baking powder, baking soda, and nutmeg.
  • Add in heaping cupful's at a time to the wet mixture, beating until just blended.
  • Divide in half and form into logs, wrap in saran wrap, and refrigerate for 24 hours.
  • Slice into approximately 1/4 inch slices and place well far apart. These cookies SPREAD OUT!
  • Bake in an oven pre-heated to 350F and bake for 15 minutes or bake in a Ninja 8-in-1 at 325F for 7 minutes, turning the pan around and baking for an additional 7-8 minutes.