From the, "Houston Junior League Cookbook," published in cooperation with your Daily InBox newsletter.
INGREDIENTS:
TO PREPARE:
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
- 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
TO PREPARE:
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
