Preheat your oven to 350°F (175°C).
Cream the shortening, packed light brown sugar, and granulated white sugar together until light and fluffy (about 3-5 minutes).
Add the well-beaten eggs and vanilla extract to the creamed mixture and mix until fully incorporated.
In a separate bowl, whisk together all-purpose flour, salt, baking soda, and ground cinnamon.
Gradually add the dry mixture to the wet mixture, stirring gently until just combined.
Fold in the old-fashioned oats and your choice of chopped walnuts or raisins.
Scoop rounded balls of dough onto a parchment-lined baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are lightly golden.
Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack.
