The dough must be refrigerated several hours prior to baking these thin, crispy oatmeal cookies.

Oatmeal Crispies

3 cups quick-cooking oats

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 cup vegetable shortening
1 cup firmly packed brown sugar
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract

1. In a medium bowl, whisk together the oats, flour, baking soda and salt; set aside.
2. 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.
3. Divide the dough into three equal portions and roll into logs using
   plastic wrap, approximately 1 1/2-inch in diameter. Chill for several hours or overnight. (Dough can be frozen and baked at a later date.)
4. Preheat oven to 350°F (175°C).
5. 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.