1 cup rolled oats
1 cup butter, softened
1 cup white sugar
1 cup shortening
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup rolled oats
1 cup chopped pecans
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
1 cup packed brown sugar
1/2 cup white sugar
1/2 cup rolled oats
1 teaspoon vanilla extract
1/2 cup confectioners' sugar
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together the butter, 2 cups sugar and shortening. Stir in the egg, 1 teaspoon vanilla, and the flour. Make a well in the center of the dough and pour in the milk, oats, and pecans. Stir dough together, on a lightly floured surface, for four to five minutes. On a lightly floured surface, knead dough for 2 to 5 minutes, turning occasionally. On a lightly floured surface, roll dough out to 1/4 inch thick. Use a large glass or metal bowl to divide the dough into two equal pieces.
In a medium bowl, stir together the brown sugar, 1/2 cup of white sugar, and 1 cup rolled oats. Cover the two pieces of dough with wax paper. Roll the dough into walnut sized balls and place the cookies 2 inches apart onto the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, until the bottoms are lightly browned. Allow cookies to cool on baking sheet for 3 minutes before removing to a wire rack to cool completely.