1Place a rack in the center of the oven and preheat to 350℉.
2Sift together flour, baking soda, and salt in a medium bowl.
3In a stand mixer, fitted with a paddle attachment, cream together shortening and sugars until light and fluffy, 3-5 minutes.
4Add eggs, one a time, beating well. Scrape down the bowl between additions.
5Add vanilla and mix to combine.
6Add dry ingredients and mix on low until just combined.
7Remove bowl from mixer. Fold in oats by hand.
8Line a baking sheet with parchment paper or silpat. Scoop batter into tbsp balls using spoons or an ice cream scoop. Place 12 cookies per baking sheet.
9Bake for 10 minutes until edges are golden brown.
10Remove from oven and allow to sit on baking sheet for 2-3 minutes before removing to a cooling rack.
11These can be stored in an airtight container for several days.
