Butterscotch Chocolate Chip Cookies

By MeanJean

Ingredients

• Crisco® Original No-Stick Cooking Spray
• 2 cups Crisco® Butter Shortening
• 2 cups firmly packed brown sugar
• 2 large eggs
• 1 tablespoon vanilla extract
• 2 cups Pillsbury BEST® All Purpose Flour
• 2 cups rolled oats, quick or old-fashioned
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 2 cups semi-sweet chocolate chips
• 1 2/3 cups butterscotch chips
• 2 cups large pecan halves, coarsely chopped
• PREPARATION DIRECTIONS:1.HEAT oven to 375°F. Spray baking sheets with no-stick cooking spray.
• 2 .COMBINE shortening and brown sugar in bowl of electric mixer. Beat at medium speed until well blended. Beat in eggs and vanilla extract.
• 3 .COMBINE flour, oats, salt, baking soda and cinnamon in medium bowl. Add gradually to shortening mixture at low speed. Finish mixing with spoon. Stir in chocolate chips, butterscotch chips and pecans
• 4 .DROP by tablespoonfuls onto prepared baking sheet.
• 5 .BAKE 10 to 12 minutes or until light brown and just set. Cool 2 minutes on baking sheets. Place on cooling racks to cool completely.

Details

Servings 5
Adapted from crisco.com

Preparation

Step 1

1.HEAT oven to 375°F. Spray baking sheets with no-stick cooking spray.

2.COMBINE shortening and brown sugar in bowl of electric mixer. Beat at medium speed until well blended. Beat in eggs and vanilla extract.

3.COMBINE flour, oats, salt, baking soda and cinnamon in medium bowl. Add gradually to shortening mixture at low speed. Finish mixing with spoon. Stir in chocolate chips, butterscotch chips and pecans.

4.DROP by tablespoonfuls onto prepared baking sheet.

5.BAKE 10 to 12 minutes or until light brown and just set. Cool 2 minutes on baking sheets. Place on cooling racks to cool completely.