Bear Paw Cookies

• 1/2 cups Butter (No Substitutes)
• 1/2 cups Shortening
• 2/3 cups White Sugar
• 2/3 cups Dark Brown Sugar
• 1/2 cups Peanut Butter, Smooth Or Crunchy
• 2 whole Large Eggs
• 2 teaspoons Pure Vanilla Extract
• 1 teaspoon Salt
• 1 teaspoon Baking Soda
• 1 Tablespoon Ground Flax Seed
• 1/2 cups Oat Flour (blendarize Rolled Oats)
• 1/2 cups Rolled Oats
• 1/2 cups Whole Wheat Flour
• 2 cups All-purpose Flour
• 3/4 cups Pecan Halves, Coarsely Chopped
• 3/4 cups Chocolate Chips
• 3/4 cups Butterscotch Chips

1. Preheat oven to 350u0b0. In a large bowl, cream together butter, shortening, and sugars. Add peanut butter, eggs and vanilla; beat just until incorporated. Add salt, soda, ground flax, oat flour, and oats; beat until incorporated. Add whole wheat and all-purpose flour to make a fairly firm dough (but not too dry). Stir in pecans, chocolate, and butterscotch chips. Use a large cookie scoop or drop by tablespoonfuls onto cookie sheets or a baking stone. Bake at 350u0b0 for 11 minutes, or until just beginning to brown.

butter, shortening, white sugar, brown sugar, peanut butter, eggs, vanilla, salt, baking soda, ground, oat flour, rolled oats, whole wheat flour, allpurpose, pecan halves, chocolate chips, ube

Taken from tastykitchen.com/recipes/desserts/bear-paw-cookies/ (may not work)