Oatmeal cookies have long been a favorite baked good - since the 1800s, in fact, when people had the clever (and tasty) idea of using a common breakfast item to bake up a delicious cookie, often including raisins and a variety of nuts. This recipe includes maple extract, which rounds out the naturally sweet flavor of the oatmeal cookies without overpowering the vanilla.
- 1 cup shortening
- 1 cup sugar
- 1 cup dark brown sugar
- 2 eggs
- 1 tablespoon vanilla extract
- 2 teaspoons maple extract
- 1-1/2 cups flour
- 1 teaspoon baking soda
- 2 teaspoons kosher salt
- 3-1/2 cups oats
- 1 cup (or less) toasted chopped pecans
Preheat oven to 350°. Line a cookie sheet with parchment paper.
In a large, tall mixing bowl, using a hand mixer:
Beat shortening and sugars until creamy.
Add eggs, Cook's Pure Cookie Vanilla Extract, and Cook's Pure Maple Extract, beat well.
Add flour, baking soda, and salt, beat well.
Add oats and pecans, beat well.
Drop into balls onto cookie sheet (do not make smooth balls, leave the surface rough).
Bake for 10 to 12 minutes. Let them cool a bit on the cookie sheet before removing.
Makes about 4 dozen cookies.