5 and 1/4 cups all purpose flour
3 cups of brown sugar (packed)
2 cups butterscotch chips
1 and 1/2 cups butter flavored Crisco
1 tablespoon vanilla extract
1 tablespoon baking powder
1 and 1/2 teaspoons baking soda
1/2 teaspoon cream of tartar
In a large mixing bowl (stand mixer works best because its such a big batch), cream the Crisco and brown sugar together. Add the eggs, one at a time, and beat well after each egg. Beat in the vanilla.
Combine the dry ingredients and butterscotch chips and add gradually to the Crisco mixture and beat well. Roll this dough into balls (about the size of a small walnut) and bake on an ungreased cookie sheet, at 350, for 12 to 13 minutes. Cool on parchment paper.
NOTE: This recipe can be made with butter instead of the Crisco, but it will act very different while it is baking. With the Crisco, the cookie will retain its nice shape that you see in these photos. If you use butter, you will get a much flatter cookie.
NOTE: Personally, I prefer the butter flavored Crisco because it gives you a much more professional looking cookie. My hubby is the cookie connoisseur in hour house and he prefers cookies made with butter flavored Crisco.
This recipe makes a lot of cookies!