From the, "Houston Junior League Cookbook," published in cooperation with your Daily InBox newsletter.


  • 1/2 cup margarine

  • 1/2 cup butter

  • 1 cup white sugar

  • 1 cup brown sugar

  • 2 eggs

  • 2-1/2 cups quick-cooking oats

  • 1 teaspoon baking powder

  • 1 teaspoon vanilla

  • 1 cup finely chopped pecans


Cream margarine and butter.  Add white sugar and brown sugar; cream well.  Mix in eggs, oats and baking powder.  Then add vanilla and pecans.  Line cookie sheets with wax paper.  Drop dough from a teaspoon onto wax paper allowing at least 4 inches between cookies, as they spread.  Bake at 350 degrees for about 8 minutes.  Remove cookie sheet from oven.  Allow cookies to cool slightly before removing from wax paper to wire rack.  (If cookies are removed while too warm they will lose their shape; if allowed to cool too much, cookies will stick to wax paper.)  Store in an air-tight container.

YIELD: 5 dozen cookies

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