1 cup shortening
1 cup firmly packed brown sugar
1 cup sugar
2 eggs
1 teaspoon vanilla extract
1½ cups self-rising flour
3 cups rolled oats
½ cup chopped walnuts

In a large mixing bowl, cream shortening and sugars until light and fluffy.  Add eggs and vanilla; beat until well blended.  Add flour; beat until blended.  Stir in oats and walnuts.  Divide dough in half.  Form into long rolls.  Wrap in waxed paper; refrigerate overnight.

Preheat oven to 400F.  Spray cookie sheets with non-stick vegetable spray.

Cut rolls of dough into ¼-inch slices; place on prepared cookie sheets.

Bake 8 to 10 minutes or until edges are brown.  Remove from cookie sheets; cool completely on a wire rack.

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