Butterscotch Chocolate Oatmeal Cookies Recipe

Name: Butterscotch Chocolate Oatmeal Cookies
Prep time: 40 min
Cook time: 11 min
Total time: 51 min
Yield: 5 dozen cookies
Ingredients: 1 cup Crisco® Butter Flavor All-Vegetable Shortening; OR 1 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening; 3/4 cup firmly packed brown sugar; 3/4 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1 1/2 cups Pillsbury BEST™ All Purpose Flour; 1 teaspoon baking soda; 1 teaspoon salt; 1 teaspoon hot water; 3 cups quick rolled oats; 1/2 cup semi-sweet chocolate chips; 1/2 cup butterscotch chips; 1/2 cup coarsely chopped walnuts or pecans

Ingredients

1 cup Crisco® Butter Flavor All-Vegetable Shortening
OR 1 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
3/4 cup firmly packed brown sugar
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups Pillsbury BEST™ All Purpose Flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon hot water
3 cups quick rolled oats
1/2 cup semi-sweet chocolate chips
1/2 cup butterscotch chips
1/2 cup coarsely chopped walnuts or pecans

PREP TIME 40m	COOK TIME 11m	TOTAL TIME 51m
YIELD 5 dozen cookies

Instructions

Heat oven to 350°F.
Combine shortening, brown sugar, granulated sugar, eggs and vanilla extract in bowl of electric mixer; beat at medium speed until well blended.
Combine flour, baking soda and salt in medium bowl. Mix into creamed mixture at low speed until just blended. Beat in hot water. Stir in, one at a time, oats, chocolate chips, butterscotch chips and nuts.
Drop by rounded tablespoonfuls 2 inches apart onto ungreased baking sheet. Make crisscross pattern on dough with floured fork.
Bake 10 to 11 minutes, or until set (cookies will look moist). Cool 2 minutes on baking sheet; transfer to cooling rack to cool completely.

Desserts