Perfect for lunch boxes, snacks, or my morning coffee!

PREHEAT OVEN TO 375º

UNGREASED COOKIE SHEET

1 CUP VEGETABLE SHORTENING – I use Crisco

½ CUP SUGAR – dark brown

½ CUP SUGAR – light brown

1 CUP SUGAR – granulated

2 EGGS – beaten

1 TSP VANILLA

1 ½ CUPS FLOUR

1 TSP SALT

1 TSP BAKING SODA

2 CUPS OATMEAL -not quick cooking

½ CUP NUTS – walnuts, pecans, chopped, your favorite

You can add raisins, coconut or chocolate chips to these cookies to change them up a bit!

These cookies freeze well.

In a large mixing bowl add the shortening and sugars and mix until well reamed.

In a separate bowl stir together flour, salt, and soda.  Add shortening mixture ad mix well with a wooden spoon. Add oatmeal and nuts. Stir in until all well combined.

Form dough into long rolls and wrap in waxed paper or cellophane. Chill for  few hour or overnight.

When ready to bake preheat oven. Slice dough into thin ¼-inch slices. Place on prepared baking sheet for 10-13 minutes. Cool for a minute or two before transferring to a wire rack to cool completely.

PS: A long time ago when we lived in West Milford, NJ our son’s first grade teacher, Mrs. Malysse, made oatmeal cookies by the hundreds for every school event and when we moved, she blessed us with her recipe. She was an exceptional teacher. Truly one of a kind that i wish there were more of these days! 

BUON MANGIATA!