Ingredients
|
---|
Amt.
|
Measure
|
Ingredient
| | | | 2 | cups | all-purpose flour | 1 | teaspoon | salt | 1 | teaspoon | baking soda | 1/2 | teaspoon | baking powder | 1 | cup | shortening | 1 | cup | granulated sugar | 1 | cup, packed | brown sugar | 2 | large | eggs, beaten | 1 | teaspoon | vanilla extract | 2 | cups | oatmeal-old fashioned rolled | 1/2 | package (net weight, 12 oz) | semisweet chocolate baking bits | 3/4 | cup | Butterscotch Chips, Toll House | 1/2 | cup, chopped | pecans, finely ground, then measure |
|
Steps
|
---|
Sequence
|
Step
|
---|
| 1 | Combine dry ingredients and set aside. | 2 | Beat sugars, shortening, vanilla and eggs until fluffy. | 3 | Mix dry and wet ingredients until batter is crumbly. | 4 | Line cookie sheet with parchment paper. | 5 | Drop dough by teaspoon or small scoop 2 inches apart on cookie sheet. | 6 | Bake at 350 degrees for 15 minutes per batch. | 7 | Transfer to wire rack to cool completely. |
|