1 cup shortening
1 cup sugar
1 cup firmly packed brown sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1½ cups self-rising flour
1½ cups rolled oats
1 cup chopped nuts

In a large mixing bowl, cream shortening and sugars until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Beat in vanilla and cinnamon.  Stir in flour, oats, and nuts.  Divide dough in half; shape into 8-inch rolls.  Wrap in plastic wrap; chill for 2 hours.

Preheat oven to 350°F.  Spray cookie sheets with non-stick vegetable spray.

Cut the dough into ¼-inch slices.  Place on prepared cookie sheets.

Bake 8 to 10 minutes or until delicately browned.  Remove from cookie sheets; cool on a wire rack.

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