In a large bowl, cream shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the oats, flour, baking soda, salt nutmeg and cinnamon and mix well; gradually add to creamed mixture.
Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Flatten with a fork. Bake at 350° for 10-12 minutes or until lightly browned. Remove to wire racks to cool. Yield: 5-1/2 dozen.
"Originally published as Oatmeal Crispies in Best of Country Cookies 1999, p19."
[Jan. 2018. Taken from https://www.tasteofhome.com/recipes/oatmeal-crispies. It's almost identical to the Oatmeal Crispies recipe that I found on the back of a package of Smith's 100% Natural Quick Oats, from a Smith's grocery store in 1994. The only differences are the nutmeg, cinnmaon, dates, and walnuts. -Chaz]
[Jan. 2019. I added butterscotch chips to make Oatmeal Butterscotch cookies.]