Soft Baked Butterscotch-Butterfinger Cookies

Soft Baked Butterscotch-Butterfinger Cookies 2/3 cup shortening 2/3 cup butter 1-1/2 cups granulated sugar 2 large eggs 2 teaspoons pure vanilla extract 3-1/2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon table salt 1-1/2 cups butterscotch baking chips, plus more for the outside of the cookie dough 1 (10 oz) bag Butterfinger baking chips Preheat oven to 350 degrees F. Prepare whoopie pie pans by spraying with cooking spray. Using a stand mixer, cream together shortening, butter and granulated sugar. Add eggs and vanilla and continue to mix until combined. In another bowl, combine flour, baking powder and salt. Add it slowly to the mixing bowl on low speed, mixing until just combined. Slowly stir in butterscotch chips and Butterfinger baking chips. Per the above commentary about making the perfect cookie, make cookie balls into balls weighing 36 grams each (about 1-1/2" in size). Place one cookie ball in each well of the prepared whoopie pie pan. Press on 8 extra butterscotch chips to the outside of each cookie ball. Bake cookies for 12 minutes, remove from the oven and immediately sprinkle with Fleur de Sel. Let them sit 10 minutes in the pan before removing to a cooling rack. Do not try to remove them too soon or they will stick to the bottom. They will continue cooking in the pan and finish nicely. Remove them to a cooling rack. These cookies freeze well.