Oatmeal Butterscotch Cookies

1/3 c butter

6 tbsp Crisco

3/4 c brown sugar, packed

1/2 c sugar

1 egg

3 tbsp water

1 1/2 tsp vanilla extract

1/4 tsp almond extract

1 tsp cinnamon

1 tsp salt

1 tsp baking soda, sieved

3 c quick oats

1 1/4 c flour

1 bag (11 oz) butterscotch chips

1/4 c pecans, finely chopped

Place butter, crisco, brown sugar, sugar, egg, water, vanilla extract, almond extract, cinnamon, salt, and baking soda in bowl of an electric mixer. Beat until combined. Stir in oats. Add flour. When almost all incorporated, stir in butterscotch chips and pecans. Line 4 cookie sheets with parchment paper. Using a #40 disher (packed, leveled), scoop cookie dough onto prepared sheets. Preheat oven to 350 degrees. While oven is preheating, chill cookie sheets. Flatten with fingers according to preference: 1/4"-3/8" discs for flatter, crunchier cookies or 1/2" discs for thicker, softer cookies. Bake 17 minutes. Remove to a rack to finish cooling completely. Makes 3 1/2 dozen cookies.