In a large bowl, cream the shortening, butter, and brown sugar together at medium speed with an electric mixer until light and fluffy. Next, add the egg, beating until well combined. Then add the vinegar and baking soda, beating until blended. Add the flour and salt to the mixing bowl and beat on low speed until just incorporated. Gently fold the oats, apple and butterscotch chips into the mix. Scoop the dough into heaping tablespoon portions and place onto lined baking sheets, leaving about 3 inches between cookies. Bake the cookies in a 375°F oven for 12 to 14 minutes or until the edges and tops are golden brown. Let the cookies cool for 5 minutes and then transfer to a wire rack to cool completely.
Cooled cookies can be kept in an airtight container for up to a week.
Adapted from Taste of the South magazine
Makes approximately 3 dozen cookies
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