1/2 c. solid vegetable shortening
3/4 c. sugar
2 eggs
1 tbsp. vanilla extract
1 tsp. baking soda
1/2 tsp. ground nutmeg
1 c. old-fashioned oats
1 (12 oz.) pkg. semisweet chocolate chips
1 1/2 c. chopped walnuts (about 6 oz.)
1/2 c. (1 stick) unsalted butter, room temperature
3/4 c. firmly packed dark brown sugar
1 (3.4 oz.) pkg. vanilla instant pudding mix
1 tsp. water
1 tsp. ground cinnamon
1/2 tsp. salt
2 1/4 c. all purpose flour

Preheat oven to 375 degrees. Butter heavy large cookie sheets. Beat vegetable shortening and unsalted butter in large bowl until light. Gradually add light and brown sugars and beat mixture until fluffy. Add eggs 1 at a time, beating well after each addition. Add vanilla pudding mix, vanilla extract, baking soda, water, ground cinnamon, ground nutmeg and salt and mix until well blended. Mix in oats, then flour. Stir in chocolate chips and walnuts. Drop cookie dough by large rounded spoonfuls (about 3 tablespoons each) onto prepared cookie sheets, spacing 2 inches apart. Bake until cookies appear dry and tops are lightly cracked and soft when pressed, about 12 minutes (do not overbake). Cool cookies 5 minutes on cookie sheets. Transfer cookies to racks and cool. Store cookies in airtight container. Makes about 30.