Five Roses Butterscotch, Pecan and Chocolate Chip Cookies

3/4 cup butter, softened
1 1/2 cup brown sugar
3 cups all-purpose Five Roses flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 eggs
1 tsp vanilla
1/2 cup crushed pecans
1/3 cup chocolate chips

Mix flour, baking powder, baking soda and salt.

Break down the butter until creamy, gradually adding brown sugar and beat after each addition. Add the eggs, beat well. Blend in the dry ingredients in small quantities and mix well after each addition; add vanilla. Refrigerate 1 hour.

Roll to a thickness of 1/8-inch on a lightly flour covered board; cut with cookie cutter or roll in balls if desired, put on a greased pan and flatten with a flour covered fork. Decorate if desired.

Bake in oven at 375 degrees F. from 10 to 12 minutes.

Makes about 5-6 dozen cookies
Source: Betty Crocker Cookbook, 1974