Crispy Butterscotch Oatmeal Cookies

These crispy butterscotch oatmeal cookies with a nutty texture are delicious. A new favorite!

butterscotchoatmealcookiesIf you open my baking cabinet you often have to be prepared to catch a falling ingredient. I tend to create too much of a stockpile of bags of morsels. Especially, around the holidays. I have bags and bags of various sizes and flavors so that I am ready to whip up any recipe when the mood strikes. Butterscotch morsels are no exception and I have been wanting to make something with them to help clear out space in the baking cabinet. You know, to make room for other baking ingredients. 🙂

oatmealcookiesI love to find a new cookie recipe that I know I will use again and again. These crispy oatmeal cookies are just that. This recipe is from a church cookbook from my hometown. I love those cookbooks because they hold personal connections with them. I love flipping through them and recognizing a name and knowing that person is probably sharing on the their favorite recipes. 

crispyoatmealcookiesI used my ninja to grind the pecans and that provides a great texture and the butterscotch morsels are optional but I highly recommend them. 

Crispy Butterscotch Oatmeal Cookies
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Ingredients
  1. 1 Cup Crisco
  2. 1 Cup brown sugar
  3. 1/2 Cup sugar
  4. 2 eggs
  5. 1 teaspoon vanilla
  6. 1 teaspoon baking soda
  7. 1 cup flour
  8. 3 cup quick cooking oats
  9. 1 cup ground pecans, or walnuts
  10. Optional: 1 cup raisins, chocolate chips, butterscotch chips or dried cranberries
Instructions
  1. Preheat oven to 375 degrees.
  2. In a medium bowl combine flour and baking soda.
  3. Grind nuts in food processor.
  4. With mixer on medium speed, cream Crisco with sugars until fluffy.
  5. Add eggs on at a time and mix until blended.
  6. Scrape the sides of the bowl.
  7. Add vanilla and mix together.
  8. Slowly add the flour mixture to the sugar mix. About 1/4 cup at a time. Mixing on low after each addition.
  9. Spoon rounded tablespoons onto cookie sheets or roll into balls, then flatten. Bake for 8 to 10 minutes. Let cool 2 minutes before transferring to cooling racks.
Notes
  1. The baking time will vary depending on your oven and how crispy you want the cookies. I recommend anywhere from 8 to 12 minutes.
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