Colossal Batch of Oatmeal Cookies

My daughter wanted to bake this morning. I told her she could be the test baker for a new recipe I wanted to try.  I found this in Taste of Home magazine, August/September issues 2009.  This makes a huge batch.  Lisa Cooper who submitted the recipe says she divides the dough into thirds and makes three slightly different types of cookie.  In one, she adds chocolate chips and nuts, one with raisins and one with butterscotch chips.  We just made one huge batch.  I froze two separate bags of cookies for future enjoyment.

Colossal Batch of Oatmeal Cookies

2 cups butter, softened
3/4 cup shortening
3 1/4 cups packed brown sugar
1 1/4 cups sugar
5 eggs
2/3 cup buttermilk  (we didn't have buttermilk to I "soured" some milk with about 1 tsp. lemon juice and let sit for 5 minutes before using.)
4 tsp. vanilla extract
6 cups quick-cooking oats
5 3/4 cups all-purpose flour  (we like a "cakier" cookie so I had Shannon add almost another cup flour. Without this extra flour they will make a more delicate and crispy cookie which you may prefer.)
1 Tbsp. baking soda
2 1/2 tsp. salt
1 pkg. butterscotch chips- (Next time I would just use chocolate chips.  Butterscotch chips seem to sweet for this already sweet cookie.)
1 cup chopped pecans (optional)

Preheat oven to 375 degrees.
In a large bowl, cream the butter, shortening and sugars until light and fluffy.
Add eggs one at a time and beat well after each addition.
Beat in buttermilk and vanilla.

Combine the oats, flour, baking soda and salt; gradually add to creamed mixture and mix well.
Stir in chips and pecans.
Drop by rounded tablespoonful onto ungreased baking sheet 3 inches apart.
Bake for 10 to 12 minutes.