Recipe: Slice and Bake Oatmeal Cookies (or its variation: Mix and Scoop Oatmeal Cookies

Notes of this recipe said they reminded her of the storebought Mother's brand of cookies.

SLICE AND BAKE OATMEAL COOKIES
(or its variation: Mix and Scoop Oatmeal Cookies)
Source: Epicurious from: Sandi in Hawaii

This is a good dough to keep in the freezer- I like to have these on hand to make freshly baked cookies when people drop by.

Sometimes, I'll make the cookies right after making the dough, without refrigerating it or rolling into logs. When I do, I use a cookie scoop about the size of a rounded tablespoon. The cookies will spread and flatten a lot (they remind me of the store bought Mother's brand of cookies), and the cookies are a little bit lacier than if you were to roll it into logs.

Note: this makes a lot of dough (it fills my 4 1/2 qt KitchenAid!)

1 1/2 cups vegetable shortening
1 1/2 cups granulated sugar
1 1/2 cups packed brown sugar
3 eggs
1 1/2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon salt
1 1/2 teaspoons baking soda
2 teaspoons cinnamon
4 1/2 cups rolled oats, uncooked
3/4 cup raisins
3/4 cup chopped nuts (i usually sub more raisins)

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. Use within 6 months.

TO BAKE 1 ROLL:
Preheat oven to 350 degrees 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. (Shorten the baking time for chewy cookies.) Cool completely on wire racks.