Cinnamon Crisp Cookies

Name: Cinnamon Crisp Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 48 cookies, 24 serving(s)
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

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Recipe 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

SERVES: 24

YIELD: 48 cookies

UNITS: US

INGREDIENTS

Nutrition

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

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

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