Prep Time 20m
Cook Time 10m
Ready Time 260m
Yield 5 dozen cookies

  • 1 cup Crisco® All-Vegetable Shortening
  • 1 cup granulated sugar
  • 1 cup firmly packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups Pillsbury BEST™ All Purpose Flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 1/2 cups quick rolled oats
  • 1/2 cup finely chopped walnuts
  • Crisco® Original No-Stick Cooking Spray
Preparation Directions
  • Step 1Combine shortening, granulated sugar and brown sugar in large bowl; beat with electric mixer until light and fluffy. Add eggs, beating well. Add vanilla.
  • Step 2Combine flour, baking soda, salt and cinnamon in medium bowl. Add to shortening mixture; blend well. Stir in oats and walnuts.
  • Step 3Shape dough into two 8-inch rolls. Wrap in waxed paper or clear plastic wrap. Refrigerate about 3 hours.
  • Step 4Heat oven to 350ºF. Coat cookie sheet lightly with no-stick cooking spray. Cut dough into 1/4-inch slices. Place on prepared cookie sheet.
  • Step 5Bake 8 to 10 minutes. Cool on rack.
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