Oatmeal Lizzies

 Like a cheap pair of underwear, this is a cookie that sneaks up on you. At first, the pleasant taste and crunchy texture seem far from addicting, but like those potato chips in the yellow bag, you can't stop with just one. Ask Mr. O-P whom I had to direct to step away from the cookie plate after consuming nearly half a dozen. Yes, I can hear crunching from the other room.

I don't know the source of this recipe. I'd emailed it to my mother twelve years ago with the not-so-subtle suggestion that she make them. She printed out the recipe and put it in her recipe box which is where it remained until I stumbled upon it yesterday.

It goes together easily. I mixed everything in a stand mixer, didn't bother to chill the dough, and used my beloved cookie scoop to plop hunks of dough onto the greased cookie sheets. I managed to make and bake them while dinner was cooking. These will make a nice addition to the holiday cookie tray.

Oatmeal Lizzies

1 c. shortening (I used Crisco)

1 c. sugar
1 c. brown sugar
1 tbsp. milk
1 tsp. vanilla

1/2 tsp. butter flavoring
2 eggs, beaten
1 tsp. baking soda
1/4 tsp. salt
2 c. all-purpose flour
2 c. quick oatmeal
1 c. semi-sweet chocolate chips
1 c. Heath Bits O' Brickle
1/2 c. chopped pecans

Preheat oven to 350°F.  Grease cookie sheets; set aside.

Cream sugars and Crisco. Add milk, flavorings, and eggs. Slowly add flour, salt, and soda. Stir in oatmeal, chips, and pecans, blending to incorporate. Chill 20 minutes (or not).

Shape into 1-inch balls and place on greased cookie sheet 2 inches apart. Bake 12-15 minutes until lightly browned. Cool on racks and store in air-tight container. Makes 4 1/2 dozen.

This post is linked to:

Thursday Favorite Things

Full Plate Thursday

Create It Thursday