Categories: Desserts, Cookies 
      Yield: 144 servings 
  
  1 1/2 c  Vegetable shortening            1 1/2    Teaspoons salt (decrease!) 
  1 1/2 c  Granulated sugar                1 1/2    Teaspoons baking soda 
  1 1/2 c  Packed brown sugar              4 1/2 c  Rolled oats, uncooked 
      3    Whole smilin' eggs                3/4 c  Chopped nuts 
  1 1/2    Teaspoons vanilla extract         3/4 c  Raisins 
  1 3/4 c  All-purpose flour               
  
  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)