1 1/2 cups vegetable shortening
8 tbsp margarine
1/2 lb butter
3 cups each light brown sugar and granulated sugar
4 1/2 cups sifted all-purpose flour
1 tbsp salt
1 tbsp baking soda
9 3/4 cups rolled oats
1 tbsp vanilla
1 1/2 cups walnuts
2 cups chocolate chips
Beat the vegetable shortening, margarine, and butter until fluffy. Cream in the two sugars; beat in the eggs. Sift in the flour, salt and soda into the mixture and mix well. Stir in oats, vanilla, nuts, and chocolate chips. Knead the dough for one minute. Divide it into 3 equal pieces, placing each on aluminum foil. Shape each piece if dough into a bar 2 inches in diameter. Fold the foil up and around each bar, double wrap if necessary. Freeze until needed.
To bake 3 dozen cookies; Cut 1/4 inch slices from one bar place on a well greased baking sheet. Bake in a 375-degree oven for 10-12 minutes, or until golden brown. Do not over bake. Use a spatula to transfer the hot cookies to a cooling rack.