Slice And Bake Oatmeal Cookies

1 1/2 c Vegetable shortening

1 1/2 c Granulated sugar

1 1/2 c Packed brown sugar

3 Whole smilin' eggs

1 1/2 Teaspoons vanilla extract

1 3/4 c All-purpose flour

1 1/2 Teaspoons salt (decrease!)

1 1/2 Teaspoons baking soda

4 1/2 c Rolled oats, uncooked

3/4 c Chopped nuts

3/4 c Raisins

THESE OATMEAL COOKIES WILL FLAT- TEN SLIGHTLY AND BE QUITE CRISP Cut four 14 x 12-inch pieces of waxed paper or plastic wrap. Cream shortening, granulated sugar and brown sugar in a large bowl until smooth. Beat in eggs and vanilla until light and fluffy. In a medium bowl, combine flour, salt and baking soda. Gradually stir flour mixture into egg mixture until blended. Stir in oats, nuts and raisins. Divide dough into 4 equal pieces. Shape each piece into an 8 to 10-inch roll. Wrap each roll in 1 piece of waxed paper or plastic wrap. Place wrapped rolls in a plastic freezer container with a tight-fitting lid, or wrap airtight in a 14 x 12-inch piece of heavy-duty foil. Label with date and contents. Store in freezer. To bake 1 roll, preheat oven to 350 f. Lightly grease 2 large baking sheets; set aside. Cut prepared frozen

dough into 1/4 inch thick slices. Place about 1 inch apart on baking sheets and bake 10 to 12 minutes until edges are browned and centers are slightly set. Cool completely on wire racks. Use within 6 months. YIELD: 4 rolls of Slice & Bake Oatmeal Cookies or about 12 dozen. (CON IN PART 2)
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