Oatmeal Raisin Cookies

In a large bowl, cream the shortening with the granulated and brown sugars until the mixture is light and fluffy. Beat in the eggs one at a time, beating well after each addition. Beat in the vanilla extract. Editor's Tip: Before making the dough, preheat the oven to 350°F. You can line ungreased baking pans with parchment paper to make a nonstick surface. Also, have a large glass ready and grease the bottom of it—this will be used to shape the dough balls.

In a separate bowl, mix the flour, baking soda, salt, and cinnamon.

Fold the dry mixture into the creamed mixture, stirring until the dough just comes together. Finally, fold in the oats, raisins and chopped pecans (if using them).

Shape the cookie dough into 1-inch balls. Place the dough balls 2 inches apart on ungreased (or parchment-lined) baking sheets. Flatten each dough ball with the greased bottom of a drinking glass. Editor's Tip: If the cookie dough sticks to the greased glass, sprinkle a little granulated sugar over the dough ball and flatten it with an ungreased glass. Or flatten the dough balls with your hand.

Bake the cookies until they're just golden brown, 10 to 11 minutes. Do not overbake them. Remove the cookies and move them to a wire rack to cool.