Turn oven on to 350F.In a medium bowl, cream the shortening, brown sugar, and granulated white sugar with a mixer.
Add the eggs and vanilla. Mix.
Add flour, baking soda, and salt. Mix.
Add oats and butterscotch drops. Mix with a large spoon. I sometimes use my hands to really mix in the oats with the rest of the batter so I don't end up with a lot of loose oats in the bowl.
Place 12 equally sized dollops of dough on a cookie sheet. I use the back of the spoon to press them down so they're a little flatter.
Bake for 8-10 minutes. Don't leave them in the oven long enough for them to get brown or they will burn. They will look wet and underdone when you take them out. Let them sit on the cookie sheet for a couple minutes and then transfer to a cooling rack. The cookies will set and be much firmer in about 30-40 minutes.
These cookies need to come out of the oven earlier than you think. As you can see in the directions, they bake for 8-10 minutes. But when you go to take them out, they're going to look wet and a little undercooked. Take them out, let them cool for a few minutes, then transfer to a cooling rack. They will look soft and mushy but they will set after they've sat out for a bit (give them 30-40 minutes to fully set, but you can certainly eat them before then).If you wait until they start to brown in the oven, they're going to end up crispy (which also tastes delicious, so you'll be fine if that happens). I used to end up making a couple of overdone batches before I got them just right, but now I trust the process and take them out early enough.This recipe makes about 36 cookies. They freeze well!We've been making this recipe for years with 3 cups of oats, but recently I've been using more like 2 3/4 cups just so it's a little easier to get them all mixed into the dough. This is just an option if you feel like you have a lot of loose oats left over.