Crispy Butterscotch Oatmeal Cookies
quick cooking oats
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.