If anyone recalls me asking for a chewy oatmeal cookie? Well, I found one, and thought I would share it.

I was told, that it is the kind of oatmeal that makes it chewy or crispy, as well as the other ingrediants. The whole rolled oates, hold in the moister better, so you get a chewier cookie.

Measure, stir and set aside: Flour, salt and baking soda. Cream shortning, and sugars. Blend in eggs and vanilla. Fold flour mixture into creamed mixture along with oates.

Roll into balls and flatten with fork or bowl of spoon. Bake on a greased cookie sheet 10-12 min in a 350 oven.

These may be made into refridgerator cookies by forming the cookie dowugh into 1-1/2" diameter roll. Wrap into plastic wrap or wax paper and chill throughly. Slice, 1/4" thick, and bake as before.