1 c. shortening
1 c. brown sugar
1 c. granulated sugar
2 eggs
1 tsp. vanilla
1 1/2 c. all-purpose flour, sifted
1 tsp. salt
1 tsp. baking soda
3 c. quick-cooking rolled oats
1/2 c. chopped California walnuts (I sometimes substitute pecans)

Thoroughly cream shortening and sugars. Add eggs and vanilla. Beat well. Sift together flour, salt and soda; add to creamed mixture. Stir in rolled oats and nuts. Mix. Form dough in rolls, 1 to 1 1/2 inches in diameter. Wrap in waxed paper, aluminum foil or clear plastic. Cool thoroughly. With sharp knife slice cookies about 1/4 inch thick. Bake on ungreased cookie sheet at 350 degrees for 10 minutes or until lightly browned. Take off cookie sheet and place on waxed paper to cool. Makes about 5 dozen.