- 1 cup [250 mL] rolled oats
- 1/2 cup [115 g] shortening
- 1/2 cup [100 g] sugar
- 1/2 cup [125 mL] lightly packed brown sugar
- 1 egg
- 1 tablespoon [15 mL] grated orange peel
- 1 teaspoon [5 mL] vanilla
- 3/4 cup [105 g] flour
- 1/2 teaspoon [2.5 mL] baking powder
- 1/2 teaspoon [2.5 mL] baking soda
- 1/2 teaspoon [2.5 mL] salt
- 3/4 cup [190 mL] chopped pecans
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- Arrange rolled oats into a shallow baking pan.
- Bake into a preheated 350°F [180°C] oven for 10 minutes, stirring occasionally.
- Cool completely.
- Cream together shortening, sugar, brown sugar, egg, orange peel and vanilla at medium speed of electric mixer.
- Combine flour, baking powder, baking soda, salt; add to creamy mixture, at low speed.
- Stir in rolled oats and chopped pecans; mix well.
- Drop tablespoonfuls [15 mL] of mixture onto an ungreased baking sheet, leaving room for spreading.
- Bake into preheated oven for 9 to 12 minutes, until golden.
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