Oatmeal Butterscotch Chip Cookies

These cookies are a favorite! They're one of those crispy on the outside, chewy on the inside, type of cookie, and I think you'll love how they turn out! The recipe came from our community cookbook.

• Ready In: 10 mins
• Yields: 28 3-inch cookies

Ingredients

• 1  cup vegetable shortening
• 1  cup granulated sugar
• 1  cup light brown sugar, firmly packed down
• 1  teaspoon pure vanilla extract
• 2  large eggs, beaten
• 1 3⁄4 cups unbleached all-purpose flour
• 1  teaspoon baking soda
• 1  teaspoon salt
• 2  cups old fashioned oats, uncooked
• 1 (6 ounce) package  butterscotch chips (1 cup)

Directions

1. Preheat oven to 350 degrees F.
2. In a medium mixing bowl, mix together the ingredients in the order listed. Start by creaming the shortening with the sugars, then add the vanilla; mix well.
3. Add the beaten eggs; mix well; set aside.
4. In a separate mixing bowl, thoroughly combine the flour, soda, and salt. Add the flour mixture, all at once, to the shortening-sugar mixture; mix well.
5. Add the oats and the butterscotch chips all at one time; mix well.
6. Grease (with vegetable shortening) a large 16-inch by 12-inch baking sheet.
7. Shape dough into golf ball-size balls, spacing 2 inches apart. Place 12 dough balls on the cookie sheet.
8. Bake at 350 degrees for 10 to 12 minutes. In my oven, the cookies are generally done baking in 11 minutes. Allow cookies to sit on the baking sheet 1 minute before removing them to a wire rack to cool completely.