With a cookie-loving husband and seven kids, one batch of cookies doesn't last long here! When I make this colossal recipe, I divide it into thirds and make three different types to please everyone. One with chocolate chips and nuts, another with raisins and one with butterscotch chips. Everyone is happy! —Lisa Cooper, Paris, Texas
Ingredients
1 cup butter, softened
6 tablespoons butter-flavored shortening
1-2/3 cups packed brown sugar
2/3 cup sugar
3 large eggs, room temperature
1/3 cup buttermilk
2 teaspoons vanilla extract
3 cups quick-cooking oats
3-3/4 cups all-purpose flour
1-1/2 teaspoons baking soda
1-1/4 teaspoons salt
3/4 cup butterscotch chips
1/2 cup chopped pecans
Instructions
1Beat the wet ingredients
2Preheat the oven to 375°F. In a very large bowl, use a hand mixer or stand mixer to cream together the butter, shortening and sugars until light and fluffy, five to seven minutes. Add the eggs, one at a time, beating well after each addition. Beat in the buttermilk and vanilla.
3Add the dry ingredients
4Combine the old-fashioned oats, all-purpose flour, baking soda and salt. Gradually add the flour mixture to the creamed mixture and beat well. Stir in the butterscotch chips and chopped pecans.
5Drop the cookie dough by the tablespoonfuls 3 inches apart onto ungreased baking sheets. Editor’s Tip: Use a cookie scoop to make sure each dough ball is the same size so they bake evenly.
6Bake the cookies until they’re golden brown, 10 to 12 minutes. Remove the cookies to wire racks to cool.
