The hubbster and I recently had occasion to visit his Mothers’ and Grandparents’ home town of McKinney Texas. This occasion was a sad one but we did have the opportunity to see the old cotton mill, which used to be on the outskirts of town, but now not so much.
The McKinney Cotton Mill was opened in 1910 and became the largest denim manufacturer in the world before closing its doors in 1969.
The hubbsters Grandfather, Frank W. Smith, was the Plant Manager there for 30 years. It is an enormous place that had become very run down and has recently been refurbished into office space and a beautifully rustic event center. You can check out The Cotton Mill here.
Ok now let’s talk about the cookies! These ultra thin crispy oatmeal cookies have always been the hubsters favorite. His Grandmother, Gaga, would make them when he and his family would visit. His Mom made them and I have been making them for more than 20 years!
As oatmeal cookies go these are far from the typical oatmeal cookie. Most are soft, chewy and usually have raisins. Yuck! No can do on the raisins! Oh I love raisins, just not in baked goods, like bread pudding and oatmeal cookies. No, these cookies are ultra thin and crispy with chopped pecans! Yum! They do require 1 step that will make you wait a little bit to munch a bunch of these little gems, but it is totally worth it! The dough must be rolled into long cylinders, wrapped in plastic wrap and chilled before slicing them thin to bake. The bonus is you don’t need to bake them all at once. The rolls of cookie dough can be kept in sealed in a ziplock bag in the fridge for a few days or even frozen till you want to slice and bake. This is awesome because who doesn’t love fresh baked cookies every few days?!?
I know you will love these cookies as much as my family does!
- 1 cup shortening
- 1 cup sugar
- 1 cup brown sugar – packed
- 2 eggs beaten
- 1 teaspoon vanilla
- 1 1/2 cup flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 3 cups quick cooking oatmeal
- 1/2 cup finely chopped pecans
- Mix the shortening and both sugars together until creamed well
- Add in the 2 beaten eggs until the eggs are incorporated
- Stir in the flour, salt and soda and mix until all of the dry ingredients are incorporated
- Stir in the vanilla and pecans
Divide the dough into 3 or 4 blobs, yes I said blobs. It’s a technical term I use often😉.
- Place each blob on a sheet of plastic wrap and form into a log about the size of a 50 cent piece. Do we even have those any more? Anyway you should have 3-4 logs
- Chill for at least an hour.
- Pre heat the oven to 350 degrees
- Slice your logs in about 1/4 inch slices. I only do 1 log at a time, leaving the others in the fridge until I’m ready to slice and bake.
- Place on a cookie sheet that has been sprayed with non stick spray.
- Bake 6 -7 minutes, or until golden, depending on your oven.
- Remove cookies to a cooling rack
- And enjoy!