BUTTER PECAN COOKIES

2/3 cup light brown sugar, firmly packed
2/3 cup granulated sugar
½ cup butter, unsalted
½ cup vegetable shortening
½ teaspoon salt
1 teaspoon baking soda
2 teaspoons vanilla extract
1 teaspoon vinegar, cider or white

2 and 1/2 cups  all-purpose flour

1 cup of pecans

1 bag of butterscotch chips

ADD THE WET THEN THE DRY INGRIEDIENTS

add the sugars, butter, shortening

Add flour and other dry ingredients and mix welL

Then fold in the chips and pecans

Cover the dough…AND PLACE IN FRIDGE

CHILL DOUGH FOR 1 HOUR TO KEEP FROM SPREADING- I PUT MINE IN THE FREEZER TO SPEED UP THE PROCESS

WHEN YOU’RE READY TO BAKE- MAKE DOUGH INTO BALLS

Drop the balls into a coating mix of 1/2 cup granulated sugar mixed with 1 3/4 to 2 teaspoons table  salt …

preheat your oven to 350°F.

BAKE FOR 9-12 MINUTES