| NANCY'S DISHPAN COOKIES |
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Makes about 2-1/2 Dozen Cookies2 cups Butter Flavor Crisco- all vegetable shortening or 2 Butter flavor Crisco Sticks 2 cups firmly packed light brown sugar 2 eggs 1 tablespoon vanilla extract 2 cups all-purpose flour 2 cups oats (Quick or Old Fashioed, uncooked) 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon ground cinnamon 2 cups (12-ounce package) semi-sweet chocolate chips 1 -2/3 cups (10-ounce package) butterscotch chips 2 cups large pecan halves Heat oven to 375ºF. Grease baking sheet with Butter Flavor Crisco. Combine Butter Flavor Crisco and brown sugar in very large bowl. Beat at medium speed of electric mixer until well blended. Beat in eggs and vanilla. Combine flour, oats, salt, baking soda and cinnamon. Add gradually to creamed mixture at low speed. Finish mixing with spoon. Stir in chocolate chips, butterscotch chips and nuts. Fill ice cream scoop that holds 1/4 cup with dough, rounding slightly (or use-1/4 cup measure). Drop 3 inches apart onto greased baking sheet. Bake at 375ºF for 12 to 15 minutes or until light brown and just set. Cool on baking sheet until warm before removing to cooling rack. |
