• 1 1/4 cups (300 mL) Golden CRISCO® All-Vegetable Shortening
• 1 1/2 cups (375 mL) firmly packed brown sugar
• 1 cup (250 mL) sugar
• 3 (3) large eggs
• 1 1/4 cups (300 mL) JIF® Crunchy Peanut Butter
• 4 1/2 cups (1 L &125 mL) ROBIN HOOD® Oats
• 2 tsp (10 mL) baking soda
• 1 cup (250 mL) semi-sweet chocolate chips
• 1 cup (250 mL) butterscotch chips
• 1 cup (250 mL) chopped walnuts

1. In the bowl of an electric mixer combine shortening, brown sugar and sugar. Beat at medium speed until well blended. Beat in eggs. Add peanut butter. Beat until blended.
2. In a medium bowl combine oats and baking soda. Stir into shortening mixture with spoon. Stir in chocolate chips, butterscotch chips and nuts. Drop by rounded teaspoonfuls 2-inches (5 cm) apart onto ungreased baking sheets.
3. Heat oven to 350°F (175ºC). Bake 10 to 11 minutes or until lightly browned. Cool 2 minutes on baking sheets. Place on cooling racks to cool completely

Makes: 6 dozen