This recipe is an old family favorite that is always requested during the holiday seasons.
You can change the fat to butter, but you need to remember the cookies will spread out more when baking, especially if the dough is soft, and not refrigerated.
My grandmother made these, my mother made these, and now I make them for my family.
Hopefully, my kids will carry on the tradition. Right now my kids certainly like to taste the cookie dough more than baking, so I end up as my mother did with lots of cleaning and baking, but it’s enjoyable nonetheless.
My variation is to use 1/2 butter and 1/2 shortening for the fat ratio mixture. It still gives great flavor and mouth feel but gives a nice crispness to the cookie. I’ll leave the decision up to you, as this recipe is presented in its original form.
From my family to yours, Happy Holidays!
— Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherdstown, W.Va., and Chef Ambassador to the Wisconsin Milk Marketing Board.
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1 cup shortening
1 cup sugar
1 cup brown sugar
2 large eggs
1 teaspoon vanilla
1 teaspoon salt
1 teaspoon baking soda
1 1/2 cup all-purpose flour
3 cups quick oats (oatmeal)
1 package butterscotch chips
Preheat oven to 350 degrees.
In a large mixing bowl, cream shortening, sugar and brown sugar together until well blended.
Add in eggs, one at a time, followed by vanilla, and mix well.
Combine salt, flour and baking soda together then gradually add into the wet mix. Turn your electric mixer on low speed or you will be covered with flour.
Stop, scrape down sides of bowl and then add in oatmeal, one cup at a time. Stop when combined and remove from mixer.
Mix in butterscotch chips with a heavy wooden spoon.
Drop by large teaspoonful onto a greased AirBake cookie sheets. AirBake pans are double insulated pans, which allow even cooking.
Bake 10 to 12 minutes, remove from oven, cool, remove from pan and enjoy.
Makes 3 to 4 dozen cookies.