Prep Time 20m
Cook Time 11m
Ready Time 75m
Yield 4 dozen cookies

  • 1 cup Crisco® Butter Flavor All-Vegetable Shortening
  • OR 1 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • 1 cup firmly packed brown sugar
  • 2/3 cup powdered sugar
  • 2/3 cup sour cream
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 4 cups quick rolled oats
  • 1 1/2 cups Pillsbury BEST™ All Purpose Flour
  • 1 teaspoon cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup powdered sugar
  • 1/2 cup ground or very finely chopped pecans
Preparation Directions
  • Step 1Combine shortening, brown sugar and 2⁄3 cup powdered sugar in bowl of electric mixer. Beat at medium speed until well blended. Add sour cream, eggs and vanilla extract. Beat until well blended.
  • Step 2Combine oats, flour, cream of tartar, baking soda and salt in medium bowl. Add gradually to shortening mixture at low speed. Beat until well blended. Refrigerate overnight or until firm enough to handle.
  • Step 3Heat oven to 350°F.
  • Step 4Combine 1⁄2 cup powdered sugar and pecans. Shape dough into 1 1⁄4-inch balls. Roll balls in sugar mixture. Place 2 inches apart on ungreased baking sheets.
  • Step 5Bake 11 to 13 minutes or until top is crackled and dull and cookies are set. Cool 2 minutes on baking sheets. Place on cooling racks to cool completely.
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