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
Whisk together flour, cinnamon, salt, and baking soda and set aside.
Cream 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.
Drop by 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.
For chewier 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.