• Preheat oven to 375F and prepare baking pan and line with parchment paper.
• Combine in a large bowl, the Shortening, softened Butter and Sugar. Cream together with mixer until you have a fluffy.
• Add in Egg and mix well. Now add in Vinegar and baking soda and combing well.
• Slowly add the Flour and Salt. Mix well.
• Mix in the Oats until well combined.
• Now add the Apple chunks and Butterscotch chips and Pecans (optional) - Fold in with rubber spatula or spoon, but do not use the mixer for this step.
• For each cookie you can use an ice cream scoop or mound together 3 Tablespoons (enough to make a 2 -3 inch mound) of cookie dough for each cookie. Place on Parchment lined baking pan about 2 inches apart.
• Bake in the middle of 375F oven for about 15 - 18 min or until center is just starting to set and tops are golden brown.
• Continue to bake in batches until all the dough is used.
• Cool for 5 minute on baking pan and then carefully transfer to cooling rack and cool completely.

Note: You can substitute Butterscotch chips for White, Milk or Dark Chocolate. You can also omit Pecans or substitute for Walnuts, Macadamia or Salted Peanuts. All options are amazing! (My other favorite is Macadamia nuts with White Chocolate Chips).

Makes about 2 dozen large cookies