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Slice & Bake Oatmeal Cookies

• 1 1/2 Cups vegetable shortening
• 1 1/2 Cups granulated sugar
• 1 1/2 Cups brown sugar, packed
• 3 eggs
• 1 1/2 Teaspoons vanilla extract
• 1 3/4 Cups all purpose flour
• 1 1/2 Teaspoons salt
• 1 1/2 Teaspoons baking soda
• 4 1/2 Cups rolled oats, uncooked
• 3/4 nuts, chopped
• 3/4 Cup raisins

Instructions:
Cream shortening, granulated sugar and brown sugar in a large bowl until smooth.
Beat in eggs and vanilla until light and fluffy.
In a medium bowl, combine flour, salt and baking soda.
Gradually stir flour mixture into egg mixture until blended.
Stir in oats, nuts and raisins.
Divide dough into 4 equal pieces.
Shape each piece into an 8 to 10" roll.
Wrap each roll in 1 piece of waxed paper or plastic wrap.
Place wrapped rolls in a plastic freezer container with a tight fitting lid, or wrap airtight in a 14"X12" piece of heavy-duty foil.
Label with date and contents.
Store in freezer.
Use within 6 months.
Makes 4 rolls of dough or about 12 dozen cookies.