Chip and Oat Cookies

Chip and Oat Cookies

½ cup soft butter
½ cup butter flavored Crisco
1 cup granulated sugar
1 cup packed brown sugar
2 XL eggs
2 teaspoons vanilla
2 cups all-purpose flour
2 cups quick oats
1 teaspoon baking soda
1 teaspoon salt
1+ cup butterscotch chips (or peanut butter, vanilla, milk chocolate, etc.)
1+cup semi-sweet chocolate chips

Preheat oven to 375 degrees.
Cream butter, Crisco, and sugars with an electric mixer on medium high for 1 minute or until fluffy. Hand stir in eggs and vanilla; don’t overmix. Add dry ingredients all at once and mix until fully incorporated. Add 2-3 Tablespoons more flour for high elevation. Stir in chips. Scoop out approximately 24 2” balls of dough.  Gently roll. For a richer flavor and smoother texture, form cookie dough balls, flatten slightly, and refrigerate or freeze until ready to bake.  Place on greased or parchment paper on an aluminum cookie sheet.   Bake at 375 degrees for 12-14 min. Share!