1 c. vegetable shortening
1 c. light brown sugar, firmly packed
1 c. white sugar
2 eggs
1 tsp. vanilla
3 c. oats (not quick cooking)
1 1/2 c. flour, sifted
1 tsp. baking soda
1 tsp. salt
1 c. chopped pecans (opt.)
1 c. golden raisins (opt.)

Cream shortening and sugars only enough to blend well. Add eggs and vanilla and beat until thoroughly mixed. Add oats and mix again. Sift together the flour, baking soda and salt. Add gradually to oat mixture, mixing well. Add nuts and raisins, if desired. Drop by spoonfuls onto a greased cookie sheet. Bake until golden brown, about 15 minutes in a preheated oven at 350 degrees. Makes 60 cookies.