Butterscotch Chocolate Oatmeal Cookies

• 1 cup Crisco Butter Flavor All-Vegetable Shortening OR 1 stick Crisco(R) 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 chopped walnuts coarsely, or pecans

1. HEAT oven to 350u0b0F.
2. COMBINE shortening, brown sugar, granulated sugar, eggs and vanilla extract in bowl of electric mixer; beat at medium speed until well blended.
3. 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.
4. DROP by rounded tablespoonfuls 2 inches apart onto ungreased baking sheet. Make crisscross pattern on dough with floured fork.
5. 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.

butter, brown sugar, sugar, eggs, vanilla, flour, baking soda, salt, water, rolled oats, semi sweet chocolate chips, butterscotch chips, walnuts

Taken from www.yummly.com/recipe/Butterscotch-Chocolate-Oatmeal-Cookies-2663365 (may not work)