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| 1 1/2 Tasse | Butter flavor crisco; or other vegetable shortening |
| 1 1/2 Tasse | brown sugar firmly packed |
| 1 Tasse | sugar granulated |
| 3 | eggs |
| 1 1/2 Tasse | Extra crunchy peanut butter |
| 4 1/2 Tasse | Old fashioned oats (not instant or quick); uncooked |
| 2 Teelöffel | Baking soda |
| 1 Tasse | chocolate chips semisweet |
| 1 Tasse | Butterscotch flavored chips |
| 1 Tasse | walnuts chopped |
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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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