No problem. My life seems to be filled with strange characters lately. Wish I could bake them and have them for breakfast LOL

Well, a little late but here is an outstanding oatmeal cookie recipe. In fact, my son says I should quit my design job and sell these on the street if I really want to be a success. And when dh took some to work with him one of his colleagues who tried them immediately proposed marriage to me. When dh pointed out that I was already married to HIM, his colleague said, "Yeah, but you gotta die sometime!" Oatmeal Cookies 1/2 cup vegetable shortening 1/2 cup butter (don't use all butter or the cookies will be too soft and spread all over) 1 cup packed brown sugar 1 cup white granulated sugar 2 eggs, beaten 1 teaspoon vanilla extract (NOT artificial) 1 1/2 cups all purpose flour 1 teaspoon freshly grated nutmeg (this is the secret!) 1 teaspoon ground cinnamon 1 teaspoon baking soda 1 teaspoon salt 3 cups old fashioned rolled oats 1 cup coarsely chopped pecans Beat the shortening, sugar, and brown sugar in a mixer bowl until creamy, scraping the bowl occasionally. Add the eggs and vanilla and beat well. Combine the flour, soda, nutmeg, cinnamon, and salt in another bowl and mix well. Add to the creamed mixture gradually, mixing well after each addition. Fold in the oats and pecans. Drop by tablespoonfuls (I use a mini ice cream type scoop so they will be uniform) onto a baking stone (Pampered Chef or similar) or a nonstick cookie sheet. Bake at 350 for 8-10 minutes or til light brown. The time will depend on your particular oven. The trick is to get the cookies barely done but not so well done that they are no longer chewy. When cookies come from the oven they should be light brown and look a little bit shiny and wet in places. It should be almost impossible to remove them from the baking sheet immediately from the oven so cool the cookies on the stone or cookie sheet for 2 minutes. During that time they continue to cook a little and become firm enough to remove but they will still be very soft. Remove cookies to wire racks to cool completely. When the cookies cool they will be delicately crispy on the outside but chewy on the inside. Makes about 3 dozen....and your reputation!

shoot clair..it won't work... but you can c/p the cookie and it will come up, on search... for some reason they don't let you have the option in the post section, only in the link section, sigh...

I don't like making cookie dough in the food processor. If it is a pastry type cookie, I will cut the butter/shortening with the dry ingredients - but then I will move to a bowl and mix in the wet ingredients by hand. I do like using my Kitchen Aid - I "pulse" the beater so that the dough isn't over worked. Just a few rotations, scrape the bowl and beater down and a couple more rotations - and so on until the dough comes together. With sugar cookies - I cream the butter and eggs, add about half the flour and leavening and mix well (but don't over work) - then I gently "pulse" in the rest of the flour.... And since I roll them out - I make sure I don't add any additional flour. I chill the dough, then roll out on a lightly floured board.