Yield: 72 Servings
|1½ cup||Butter flavor crisco; or other vegetable shortening|
|1½ cup||Firmly packed brown sugar|
|1 cup||Granulated sugar|
|1½ cup||Extra crunchy peanut butter|
|4½ cup||Old fashioned oats (not instant or quick); uncooked|
|2 teaspoons||Baking soda|
|1 cup||Semi-sweet chocolate chips|
|1 cup||Butterscotch flavored chips|
|1 cup||Chopped walnuts|
Date: Thu, 12 Aug 93 09:33:35 +0200 From: hz225wu@... (Micaela Pantke) (COLLECTION) From: the1edr@... (Erica D. Rodgers) Source: FAVORITE BRAND NAME COOKIE COLLECTION, published by Crescent Books.
NOTE: You can leave out the chips if you like.
1. Preheat oven to 350 degrees F. Combine Crisco, brown sugar, and granulated sugar in large bowl. Beat at medium speed of electric mixer until well blended. Beat in eggs. Add peanut butter. Beat until blended.
2. Combine oats and baking soda. Stir into creamed mixture with spoon. Stir in chips and nuts until well blended.
3. Drop by rounded teaspoonfuls 2 inches apart on ungreased cookie sheet.
4. Bake for 10 to 11 minutes or until lightly browned. Cool 2 minutes on cookie sheet. Remove to cooling rack. Makes about 6 dozen cookies.
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