Step 1

Preheat the oven to 350°F. Cream the shortening and sugars until light and fluffy in a large bowl. Then, beat in the water and vanilla extract. In a separate bowl, whisk the flour, baking soda and salt. Editor's Tip: Properly creaming sugar and fat can take five minutes of constant beating, so you'll want to use a hand-held or stand mixer for this job.

Step 2

Gradually add the dry ingredients to the creamed mixture and mix well, scraping the bottom and sides of the bowl as needed. Fold in the oats. Editor's Tip: If you add mix-ins, like chocolate chips or chopped nuts, fold them into the cookie dough with the oats.

Step 3

Scoop tablespoons of cookie dough and drop them onto greased baking sheets, spacing them about 2 inches apart. Bake the cookies for 10 to 12 minutes or until golden brown. Allow the cookies to stand for 2 minutes on the baking sheets before transferring them to a wire rack to cool completely. Editor's Tip: Grease your baking sheets with shortening, butter or cooking spray. For fewer dishes, skip the oil and line the baking sheets with parchment.