Butterscotch Pecan Oatmeal Cookies
1 c. plus 2
T. Crisco Butter Shortening
1 c.
granulated sugar
1 c. firmly
packed brown sugar
3 eggs,
slightly beaten
2 drops Butterscotch
Flavor LorAnn Essence Oil, optional
1 t. vanilla
extract
2 c. AP flour
1 T. ground
cinnamon
1 t. salt
¼ t. baking
soda
3 c. oats ,
quick or old fashioned
1 ½ c. pecans
11 oz. pkg. butterscotch
chips
8 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.
