Butterscotch Pecan Oatmeal Cookies
1 c. plus 2
T. Crisco Butter Shortening1 c.
granulated sugar1 c. firmly
packed brown sugar3 eggs,
slightly beaten2 drops Butterscotch
Flavor LorAnn Essence Oil, optional1 t. vanilla
extract2 c. AP flour1 T. ground
cinnamon1 t. salt¼ t. baking
soda3 c. oats ,
quick or old fashioned1 ½ c. pecans11 oz. pkg. butterscotch
chips8 oz. pkg.
Bit O’Brickle chips
together flour, cinnamon, salt, and baking soda and set aside.
shortening and sugars in the bowl of a stand mixer or large bowl. Add eggs,
butterscotch oil, and vanilla and mix well. Gradually add flour, salt and
baking soda mixture. Add pecans and chips and mix just until combined.
heaping tablespoon, three inches apart, onto greased cookie sheets. Bake at 350
degrees F for 11-13 minutes until light brown around the edges. Cool 2 minutes
on the cookie sheet and then place on rack to continue cooling.
cookies, store overnight in a sealed container with a fresh slice of bread.
These REALLY are good! Butterscotch and toffee chips with pecans in a cinnamon oatmeal cookie.