Friday, May 11, 2012
Butterscotch Oatmeal Cookies
6 tablespoon butter-flavored shortening 2 teaspoons vanilla extract
1-2/3 cups packed brown sugar 3 cups quick-cooking oats
2/3 cup sugar 2- 1/2 cups plus 2 tablespoons flour
3 eggs 1- 1/2 teaspoons baking soda
1- 1/4 teaspoon salt. 3/4 cup butterscotch chips
1/2 cup pecans
In a very large bowl, cream the butter, shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in buttermilk and vanilla.
Combine the oats, flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in the chips and pecans.
Drop by rounded tablespoons 3 in. apart onto ungreased baking sheets. Bake at 375 degrees for 10-20 minutes or until golden brown. Remove to wire racks.
It makes a big batch, so I cook half then freeze the other half for a later time.
This recipe comes from Taste of Home Cookie book. My family rated these as one of their favorites.