Oatmeal Butter Pecan Cookies Recipe

Ingredients

1 cup shortening

2 cups rolled oats

1 cup semisweet chocolate chips

1 cup flaked coconut

1 cup rolled oats

1 cup butter

1 cup water

1 (8 ounce) package cream cheese, softened

1 cup white sugar

1/2 cup chopped pecans

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, cream together the shortening, oats, chocolate chips, coconut, rolled oats and butter. Stir in water and cream cheese.

Drop cookies by rounded teaspoonfuls onto ungreased cookie sheets. Press a tablespoon of the cream cheese mixture on the top of each cookie, then press on the sides to seal them.

Bake for 12 to 15 minutes in the preheated oven, or until the top is lightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to wire racks to cool completely.

Comments

Koto writes:

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I made these cookies last week, and I just can't get enough of them. I double-crushed the cookies and jotted down the directions for baking (reading them before I mashed the potatoes). I put the mashed potatoes in my saucepan, brought it to a boil, reduced heat, covered, and let simmer for about an hour. I then took the potatoes out of the oven and let them cool completely in the foil pouch with a bit of the sauce. I took the mashed potatoes and cut them in half, so that they were tapers. This makes the recipe even easier, since everything stays cohesive. Again, I have only recently begun using gluten-free whole grains, but these were such a hit that I'm willing to bet they would have been even easier to master on their own.

Oatmeal Butter Pecan Cookies Recipe

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