- 2/3 cup solid vegetable shortening
- 1/2 cup (1 stick) butter, room temperature
- 2 cups firmly packed golden brown sugar
- 1 egg
- 1 teaspoon cider vinegar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups rolled oats
- 1 1/2 cups all purpose flour
- Sugar
- Preheat oven to 350°F. Using electric mixer, cream shortening, butter and sugar until fluffy. Blend in egg, vinegar, baking soda and salt. Mix in oats, then flour. Form dough into 1 1/2-inch balls. Space balls 2 inches apart on ungreased cookie sheets. Dip flat-bottom glass into sugar. Press glass onto dough ball and flatten into 1/3-inch-thick cookie. Repeat with remaining dough balls. Bake until just golden brown on edges, about 16 minutes. Transfer to racks and cool completely. (Can be prepared 4 days ahead. Store cookies in airtight container.)