Pineapple Oatmeal Cookies

(makes about four dozen)

Tom Burrows
Version 1.0

3/4 cup shortening
1-1/2 cup turbinado or granulated organic sugar (or some of both)
2 oz. water
1 tsp. vanilla
1 egg
1 cup flour
1 tsp. salt
1/2 tsp. baking soda
3 cups quick-cooking oatmeal
12 oz. dried pineapple, chopped
1/2 cup chopped pecans (optional)

Combine ingredients. Add the pineapple last.

Drop dough onto a greased cookie sheet—about a dozen per sheet, using a "medium" cookie dough scoop. Flatten each one slightly by hand.

Bake in a pre-heated 350 degree oven about 12 minutes. Remove immediately to a cooling rack. The bottom of each cookie should be lightly browned.

Store in an airtight plastic bag.

Unless you are sure of the baking time (from experience), before baking the first full sheet of cookies, try a test batch of five fairly closely spaced. Adjust the baking time based on the doneness of the cookie in the middle.