Instructions

1. In a mixing bowl whisk together the flour, oats, baking soda, salt and cinnamon.
2. In the bowl of your stand mixer or using an electric hand mixer, cream the butter, cream cheese, shortening, sugars, vanilla and lemon juice.
3. Add the eggs one at a time, mixing after each addition, beat until fluffy.
4. Stir in the dry ingredients until it comes together.
5. Add the butterscotch chips and pecans and stir to evenly distribute.
6. Cover and refrigerate the dough for 30 minutes.
7. Preheat your oven to 350º F and line two baking sheets with parchment or baking mats.
8. Scoop the dough into 2 Tbs sized portions and flatten slightly with your fingers, spacing 2" apart on the baking sheets.
9. Bake for 12-14 minutes, until lightly golden.
10. Let the cookies cool on the pan 3 minutes, then transfer to a wire rack and cool completely.
11. Store cookies in an airtight container for up to 5 days.