I like to bake on Tuesdays so Mike can share with his work friends. This week, I was also thinking we might have a bigger crowd at trivia, so I decided to make a double batch of these White Chocolate Butterscotch Cookies. The recipe claimed to make 2 dozen cookies, so doubling it didn't seem like a bad choice. However, when all was done I think I had 6.5 or 7 dozen cookies, which was definitely more than I needed. The cookies were pretty standard, however, instead of only using butter or shortening, they had 1/2 butter and 1/2 vegetable oil. I started by creaming together the butter and sugars and then adding the eggs one at a time. Next, I added in the vegetable oil, almond and vanilla extracts. I think the almond extract added a really great flavor to the cookies. Per standard cookie recipes, I mixed the dry ingredients in a separate bowl and slowly added them to the wet ingredients. Once complete, I added in the butterscotch and white chocolate chips. The dough was so big that my mixer had a little trouble getting everything mixed. I used my handy portion scoop to separate the dough into cookies and I baked them for about 7-8 minutes at 350. I let them sit on the baking sheets about 5 minutes before moving them to wire racks for cooling. We tried a few with coffee and were very impressed. They were soft and crispy at the same time and had a great fall flavor. Mike had plenty to share with friends at work and we had lots to share at trivia. We quickly became popular when we shared with several people at the bar. This was a great recipe, however, I probably did not really need to double it.