1/2 c. butter, softened
2/3 c. shortening
1 c. granulated sugar
1 c. brown sugar, firmly packed
2 eggs
2 tsp. vanilla
3 1/2 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 1/2 pkgs. (12 oz. size) butterscotch chips
Broken pecans (I use at least 1 c., sometimes more)

Cream butter and shortening until smooth. Beat in sugars, eggs and vanilla. Mix until well blended. Gradually add flour, salt, and baking soda. When well blended, fold in butterscotch chips and pecans. (I freeze dough. When ready to bake, take from freezer a few minutes then make ball from rounded teaspoon.) Place on ungreased baking sheet. Bake at 350 degrees for 8 to 10 minutes. NO LONGER THAN 10 MINUTES. If cookie appears a little soft, wait a few seconds before removing from cookie sheet.