Crispy Oatmeal Cookies

Preheat oven to 350 degrees F.

Cream the shortening and sugars together until fluffy, about 2 minutes. Add the egg and vanilla and mix well.

In a separate bowl, sift together the flour, cinnamon, and baking soda. Gradually add the dry mix to the wet, a little at a time, until thoroughly incorporated.

Add the oatmeal and nuts.

Scoop the dough into balls about the size of a walnut (2 to 3 tablespoonfuls—I use a mini ice cream scoop). Place on an ungreased cookie sheet (I line mine with parchment paper) and bake for 10 to 12 minutes until they are golden brown.

After they are baked, transfer them to a cooling rack.

* If you do not want to bake all of yours at one time, these cookies work well “flash frozen.” If frozen, add another minute or two to the cooking time.