Toasted Nut Delights

When we set out to do the 25 Days of Cookies we knew we would need to try out some new recipes, and have a collection of new ones that we are putting to the test. Some we found online, some from old cookbooks at our Mom's house, and others from cookie magazines.  This is one we found in Good Housekeeping's magazine recently.  The first time we baked these was for this post, but after tasting how delicious they turned out, we know it certainly will not be the last.  Marianne took them to a tailgate recently and they were among the first to go! We cannot wait to whip up another batch of these Toast Nut Delights!

Ingredients:

• 2/3 cup butter, softened
• 1/3 cup shortening
• 1 1/2 cups brown sugar, packed
• 1/2 cup sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 eggs
• 1 teaspoon vanilla
• 2 cups flour
• 3 cups regular rolled oats
• 1 1/2 cups chopped pecans and/or walnuts, toasted

Directions:

1. Preheat oven to 350
2. Line cookie sheet with parchment paper and set aside
3. In a large mixing bowl, beat butter and shortening with an electric mixer on medium for about 30 seconds

4. Add brown sugar, baking soda, and salt and beat until combined, scraping the sides of the bowl occasionally

5. Beat in eggs and vanilla until combined

6. Beat in as much of the flour as you can with the mixer, and then stir in remaining flour, oats and nuts by hand

7. Drop dough by rounded teaspoons 2 inches apart on the prepared cookie sheet

8. Bake for 7-8 minutes until edges are golden
9. Cool on a cookie sheet for 2 minutes and then transfer to a wire rack to cool completely

To store: Place cookies in a single layer in an airtight container and cover.  Store at room temperature for up to 3 days, or freeze for up to 3 months.

Recipe from: Good Housekeeping

What are you baking today? Mari & Kait