1 c. butter Crisco
1 c. stick butter, melted
1 1/2 c. white sugar
1 1/2 c. light brown sugar
2 tsp. vanilla
4 eggs
2 tsp. baking soda
1 tsp. salt
4 1/2 c. flour
1 (12 oz.) pkg. chocolate chips
1 (12 oz.) pkg. butterscotch chips
1/2 c. chopped pecans

Mix Crisco, butter and white and brown sugars together. Add eggs, baking soda and salt. Add flour, mixing thoroughly. Add chocolate chips, butterscotch chips and pecans. Mix. Refrigerate overnight.

Bake on an air filled cookie sheet for 10 minutes at 350°F.

Use a small ice cream dipper to form cookies. They will all be the same size.