• 1 Cup(s) Butter Flavor Crisco
  • 3/4 Cup(s) Powdered Sugar
  • 2 Tablespoon(s) milk or water
  • 1-1/2 Teaspoon(s) vanilla
  • 1-3/4 Cup(s) all-purpose flour
  • 1 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
  • 1/2 Cup(s) finely chopped pecans
  • 1/4 Teaspoon(s) salt (optional)
  • Powdered sugar

*You are now leaving Quakeroats.com

Cooking Instructions

Heat oven to 325°F. Beat first four ingredients until creamy. Add combined flour, oats, pecans and salt; mix well. Shape rounded teaspoonfuls into balls. Bake on ungreased cookie sheet 15 to 18 minutes or until bottoms are light golden brown. Roll in powdered sugar while warm. Remove to wire rack. Cool completely on wire rack. Reroll in powdered sugar. ABOUT 4 DOZEN
VARIATION: Roll in powdered sugar only once. Microwave 1/2 cup semi-sweet chocolate pieces and 1 teaspoon Crisco at HIGH 1 to 2 minutes, stirring every 30 seconds until smooth; drizzle over cookies.


Vanishing Oatmeal
Raisin Cookies


No-fuss breakfasts for
on-the-go mornings