Danish Oatmeal Cookies Sharon Benda
1 cup all purpose flour 2 tsp vanilla extract
1//2 tsp. baking soda 1 cup oatmeal
1/4 tsp. salt 1 cup chopped pecans
1 cup butter softened 1 Tsp. confectioners sugar (or as 1 cup confectioners sugar (or as needed
Preheat oven to 325 degrees F (165 C). Line a baking sheet with parchment paper.
In bowl, mix the flour, bking soda and salt. In separate large bowl, mix the butter, 1 cup confectioners sugar and vanilla until mixture is smooth and creamy. Stir in the flour mixture, gently stir in the oatmeal and pecans and lightly mix until combined. With a spoon, drop about 1 scant Tablespoon of dough per cookies, onto prepared baking sheet. Bake in preheated over until lightly browned, about 20 minutes. Let cool completely before sprinkling cookies with confectioners sugar.
Cooks note: These cookies will freeze well so I often make a double batch. The trick is getting them into the freezer before they're all gone. (You can use walnuts instead of pecans and regular oats for quick cooking oats).
Jeri Scott and Karen Breiwick made these and used chocolate chips and grated orange peel in one half and in the other half used 1/2 tsp. cinnamon, 1/2 cup walnuts, 1/2 cup craisins.