Slice and Bake Oatmeal Scotchies

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)

• Ready In: 25 mins
• Yields: 7-8 dozen

Ingredients

• 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

Directions

1. In a large mixing bowl, beat together the shortening, butter, brown sugar, and granulated sugar.
2. Add eggs, one or two at a time, beating well.
3. Beat in vanilla.
4. In another bowl, stir together the soda, salt, oats, and flour.
5. Stir by hand into the shortening mixture.
6. Stir in the nuts or raisins and butterscotch chips.
7. Put several large spoonfuls of dough onto a sheet of waxed paper.
8. Roll into a log, 2 inches in diameter; leave waxed paper on.
9. Repeat to make more cookie-dough logs.
10. Chill, at least overnight.
11. Heat oven to 350 degrees.
12. Thickly slice and bake the dough on ungreased baking sheets for about 7 minutes.
13. (If not chilled, dough can be dropped by tablespoonfuls).
14. Bake up to 10 minutes for crisper cookies.
15. NOTE:
16. 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.