Servings: 2½ to 3 dzn.

½ c. shortening ½ c. shortening
1 egg 1 egg
½ tsp. grated lemon rind ½ tsp. grated lemon rind
1½ tbsp. molasses 1½ tbsp. molasses
½ tsp. vanilla ½ tsp. vanilla
flour (1 3/8 c. if using corn syrup; otherwise, 7/8 c.) flour (1 3/8 c. if using corn syrup; otherwise, 7/8 c.)
½ tsp. baking soda ½ tsp. baking soda
1½ c. rolled oats 1½ c. rolled oats
½ c. brown sugar OR dark corn syrup ½ c. brown sugar OR dark corn syrup
½ c. sugar OR light corn syrup ½ c. sugar OR light corn syrup

Mix all ingredients together.
IF USING CORN SYRUP: Preheat oven to 400° F, drop batter by spoonfuls onto lightly greased cookie sheet, & bake 8 to 10 mins.
IF NOT USING CORN SYRUP: Shape dough into 5-in. long roll & chill several hours or overnight. Preheat oven to 400° F, slice dough into ½-in. thick slices, place on light greased cookie sheet, & bake 8 to 10 mins.

DO NOT use syrup in place of both sugars; substitute for only one.  DO NOT use syrup in place of both sugars; substitute for only one.