Note:  These are, in my opinion, the best cookies ever in the history of cookies.

Kay is my cousin and she not only shared this delicious cookie recipe with my mom years ago, she taught me some especially important lessons.  1.  A phone or doorbell ringing is an invitation, not a command. 2.  If it is important, you will make time to make it happen.  And 3. Leaving batter or dough on the beaters so you have more to enjoy when you lick them means you have less cake.  I may or may not have adhered to lesson number three all the time. 

Ingredients:

1 c. shortening (I use ½ c. shortening and ½ c. butter)

1 c. white sugar

1 c. brown sugar

2 eggs, beaten

1 tsp. vanilla

2 c. pecans, roughly chopped

1 ½ c. flour

1 tsp. soda

½ tsp. salt

2 tsp. cinnamon

3 c. old fashioned oats

Directions:

1. Preheat oven to 375° F.
2. Cream shortening and sugars.  I just leave the mixer running until just before adding the oats.
3. Add eggs and vanilla.
4. Add pecans.
5. Blend dry ingredients and add a little at a time.
6. Turn off mixer and add the oats a little at a time, stirring with a sturdy spoon.
7. Cover cookie sheets with parchment paper and spoon by teaspoons (not the measuring teaspoon, but the cereal-eating spoon) onto the sheets.  I can get 1 dozen on each sheet with my pans.
8. Bake at 375° for 12 minutes.  In my oven this creates a perfect cookie that is both chewy and crispy on the edges.  Not 11 minutes and not 13 minutes.  12 minutes exactly.
9. Cool in the pan for 2-3 minutes then on a cooling rack until cool enough to store in an airtight container.