Oatmeal Crispies

Christy has made oodles of these cookies over the years.

3 cups quick-cooking oats

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup shortening

1 cup firmly packed brown sugar

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/2 cup nuts

In a medium bowl, whisk together the oats, flour, baking soda and salt; set aside.

In a large mixing bowl, cream the shortening, brown sugar and sugar with an electric mixer on medium-high speed until light and fluffy, about 2 to 3 minutes. Add eggs and vanilla; mixing well. Stir in oat/flour mixture until just combined. Do not over mix.

Divide the dough into three equal portions and roll into logs usingplastic wrap, approximately 1 1/2-inch in diameter. Chill for several hours or overnight. (Dough can be frozen and baked at a later date.)

Preheat oven to 350°F (175°C).

Cut logs into 1/4-inch thick slices. Bake on parchment-lined baking sheets about 2 inches apart until golden brown, 8 to 10 minutes. Transfer cookies to a wire rack to cool. Makes about 3 1/2 dozen cookies.