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Crispy Butterscotch Oatmeal Cookies


  • 1 Cup Crisco
  • 1 Cup brown sugar
  • ½ Cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • 1 cup flour
  • 3 cup quick cooking oats
  • 1 cup ground pecans or walnuts
  • Optional: 1 cup raisins chocolate chips, butterscotch chips or dried cranberries


  • Preheat oven to 375 degrees.
  • In a medium bowl combine flour and baking soda.
  • Grind nuts in food processor.
  • With mixer on medium speed, cream Crisco with sugars until fluffy.
  • Add eggs on at a time and mix until blended.
  • Scrape the sides of the bowl.
  • Add vanilla and mix together.
  • Slowly add the flour mixture to the sugar mix. About ¼ cup at a time. Mixing on low after each addition.
  • 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.


The baking time will vary depending on your oven and how crispy you want the cookies. I recommend anywhere from 8 to 12 minutes.