Slice & Bake Oatmeal Cookies

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.