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In a large bowl or stand mixer, cream the butter, Crisco, and brown sugar for 5 minutes, scraping the sides and bottom.
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Add 2 eggs and vanilla. Beat well, scraping sides and bottom.
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Mix flour, baking soda, and salt.
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On low, add in the dry ingredients and mix until just until the combined.
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Add the oats. Stir until incorporated but do not over mix.
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Cover the bowl and chill the dough in the fridge for 1-3 hours (or overnight).
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Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats.
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Scoop the cookies into round balls and place on the prepared baking sheets, leaving 2 inches in between cookies.
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Bake for 10-12 minutes, or until the cookies are lightly browned around the edges, but still soft in the middle. Be careful not to overbake.
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Remove cookies from oven and let cool on the baking sheet for about 5 minutes. Transfer to a wire rack and cool completely.