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Butterscotch Crispies

Contributed By: Julie | See all of Julie's recipes
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Rating: 3.5   Reviews: 3 See Reviews
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  48 cookies
These hearty cookies are loaded with oats, shredded coconut and chopped pecans.
1/2 cup shortening
1 cup brown sugar
1 egg
1 tsp. vanilla
1 cup sifted flour
1/2 tsp. soda
1/2 tsp. salt
1 cup quick cook oats
1/2 cup chopped pecans
1 cup shreaded coconut
Butterscotch Crispies Recipe at
Cream shortening; beat in sugar gradually.

Add egg and vanilla, beat until light and fluffy.

Sift together flour, soda and salt and stir into creamed mixture with oats, pecans and coconut.

Drop from teaspoon on greased cookie sheet.

Flatten each cookie to 1/8 inch thickness with the bottom of a glass dipped in flour. Bake in 350 degree oven for 12 to 15 minutes. Remove from pan immediately.

Makes about 4 dozen.

Date Added: 12/23/2009
Spotlight Recipe Review See all 3 reviews »

Rating: 4
by: Angela Reviewed: 03/28/2013
Better with butter
The shortening can easily be changed to butter, which gives it a better flavor, in my opinion, but butter usually makes a crisper cookie. So, I used butter and didn't flatten them quite as much, watched the time carefully so not as to overbake and they were delicious.
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