Crispy Oatmeal Cookies

• 1 c. butter flavor Crisco
• 1 c. brown sugar
• 1 1/2 c. flour
• 1 tsp. salt (optional)
• 1 tsp. cinnamon
• 6 oz. butterscotch chips
• 1 c. sugar
• 2 eggs
• 1 tsp. vanilla
• 1 tsp. baking soda
• 3 c. oats
• 1/2 c. chopped pecans

1. Cream Crisco and sugars; add eggs and mix well.
2. Mix flour, salt and baking soda, then add to the creamed mixture.
3. Add vanilla.
4. Stir in oats, nuts and butterscotch chips.
5. Mix well (dough will be stiff).
6. Divide dough in half or thirds for smaller cookies. Roll on greased waxed paper
7. to make long rolls.
8. Seal ends and refrigerate 12 hours or longer.
9. Slice and bake on ungreased sheet (I spray with Pam) in 350u0b0 oven for about 10 to 12 minutes until browned.
10. Let cool on sheet for a minute or so, then remove to cooling rack.
11. This makes 3 to 4 dozen cookies, depending on size.
12. Cookies freeze well.

butter, brown sugar, flour, salt, cinnamon, butterscotch chips, sugar, eggs, vanilla, baking soda, oats, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=392368 (may not work)