Ingredients
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1 cup vegetable shortening
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1 cup granulated sugar
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1 cup light brown sugar, firmly packed down
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2 large eggs, beaten
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1 3/4 cups unbleached all-purpose flour
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1 teaspoon baking soda
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1 teaspoon salt
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2 cups old fashioned oats, uncooked
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1 (6 ounce) package butterscotch chips (1 cup)
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1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 350 degrees F.
- 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.
- Add the beaten eggs; mix well; set aside.
- 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.
- Add the oats and the butterscotch chips all at one time; mix well.
- Grease (with vegetable shortening) a large 16-inch by 12-inch baking sheet.
- Shape dough into golf ball-size balls, spacing 2 inches apart. Place 12 dough balls on the cookie sheet.
- 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.