Cinnamon Crisp Cookies

Submitted by LaraKN

"Light, thin, crisp cookies, with oatmeal, pecan & cinnamon. Not at all like your average oatmeal cookie. This is Mom's recipe. They are fragile & don't keep more than a week, so I halved the recipe, making some of the measurements a little odd/picky. I like to press them with a glass, you want to get them thin, they do not spread/thin-out very much in baking. Mike's favorite cookie."

 

• Ready In: 22mins
• Ingredients: 13
• Yields: 48 cookies
• Serves: 24

ingredients

• 1 cup flour
• 1⁄4 teaspoon baking soda
• 1 teaspoon baking powder
• 1⁄2 teaspoon salt
• 1 teaspoon cinnamon
• 1 cup quick oats
• 2 1⁄2 tablespoons quick oats
• 1⁄2 cup pecans, finely chopped
• 9 tablespoons shortening
• 1 1⁄8 cups sugar
• 1 tablespoon molasses
• 1 teaspoon vanilla
• 1 large egg

directions

1. Preheat oven to 350°F Stir together flour, baking soda, baking powder, salt, cinnamon, and oats; mix in pecans. Set aside.
2. Cream together shortening & sugar until light & fluffy. Add molasses, vanilla, and egg to creamed mixture; beat well.
3. Stir in dry ingredients until blended. Drop in small spoonfuls on ungreased cookie sheets. Press flat with fork or glass dipped in sugar.
4. Bake at 350°F for 10-12 minutes, cool on pan 1 minute, move to cooling rack.