1/2 cup shortening
1/2 cup flour
1/2 cup white sugar
1/2 teaspoon salt
1 cup rolled oats
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 cup rolled oats
1/2 cup toasted and chopped pecans
2 cups peanut butter cups, crushed
1 cup quick-cooking oats
1 cup butter, softened
1 cup semisweet chocolate chips
1 cup confectioners' sugar
3 drops hot peppermint oil
Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets.
In a large bowl, cream together the shortening, 1/2 cup flour and 1/2 cup sugar until well blended. Stir in the flour mixture, 1/2 cup at a time, until well blended. Stir in the salt, rolled oats, 2 eggs, vanilla, crushed cookies, pecans, peanut butter cups and spices. When well blended, cookie sheets will be looking frustratingly stuffy, I think.
Divide cookies into halves and press halves together on a cookie sheet. Then press the edges together. Bring a little bit of dough together at the base of the thickest cookie sheets, setting aside. Press liquid frosting into dough mixture and smooth out with kitchen card or fork. Shape dough into walnut sized balls and sprinkle with confectioners' sugar to cover the stems.
Bake for 7 to 10 minutes in the preheated oven, depending on how firm you think the cookies are. Cool for 2 minutes on wire racks. Allow cookies to cool on baking sheets for 1 hour before removing from baking sheets to cool on wire racks. Have fun!
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