Prep 15 mins
Cook 10 mins
This delicious cookie dough can be made up ahead of time. It keeps in the refrigerator for up to 2 weeks and you can just slice and bake as many or as few as you want. Perfect for a quick after school snack. (Prep time is approximate)
- 1 cup shortening
- 1 cup butter, softened
- 2 cups brown sugar, firmly packed
- 2 cups sugar
- 4 eggs
- 2 teaspoons vanilla extract
- 2 teaspoons baking soda
- 1 teaspoon salt
- 6 cups old fashioned oats
- 3 cups flour
- 1 cup chopped nuts or 1 cup golden raisin
- 1 (11 ounce) package butterscotch chips
- In a large mixing bowl, beat together the shortening, butter, brown sugar, and granulated sugar.
- Add eggs, one or two at a time, beating well.
- Beat in vanilla.
- In another bowl, stir together the soda, salt, oats, and flour.
- Stir by hand into the shortening mixture.
- Stir in the nuts or raisins and butterscotch chips.
- Put several large spoonfuls of dough onto a sheet of waxed paper.
- Roll into a log, 2 inches in diameter; leave waxed paper on.
- Repeat to make more cookie-dough logs.
- Chill, at least overnight.
- Heat oven to 350 degrees.
- Thickly slice and bake the dough on ungreased baking sheets for about 7 minutes.
- (If not chilled, dough can be dropped by tablespoonfuls).
- Bake up to 10 minutes for crisper cookies.
- The dough will keep for a couple weeks, rolled up in the refrigerator (seal the waxed paper bundles in a plastic bag) then you can slice and bake them any time.