|Whole wheat flour||375 Milliliter (1 1/2 Cups)|
|Baking soda||1 Teaspoon|
|Ground cinnamon||1 Teaspoon|
|Ground nutmeg||1 Teaspoon|
|Shortening||250 Milliliter (1 Cup)|
|Granulated sugar||250 Milliliter (1 Cup)|
|Lightly packed brown sugar||250 Milliliter (1 Cup)|
|Rolled oats||750 Milliliter (3 Cups)|
|Finely chopped nuts/Finely chopped raisins||175 Milliliter (3/4 Cup)|
Combine flour, soda, salt, cinnamon and nutmeg; mix well.
In mixing bowl, cream together shortening, granulated and brown sugars, eggs and vanilla Gradually stir in flour mixture until blended.
Gradually stir in oats and nuts, mixing well.
Shape dough into 2 rolls 2 inches (5 cm) in diameter.
Wrap in waxed paper and chill until firm, about 4 hours or overnight.
Cut dough into 1/4 inch (5 mm) slices and place on ungreased baking sheets.
Bake in 375Â°F (190Â°C) oven for about 8 minutes or until golden for soft cookies, up to 12 minutes or until lightly browned for crisp cookies.