Recipe by: Sue Klapper In large skillet, melt 1/4-cup shortening. Add oats. Cook and stir on medium heat, 10 minutes, or until oats are golden brown. Cool to room temperature. Preheat oven to 350~. Grease baking sheets with shortening. Coat with flour, then shake off excess flour. Place remaining shortening in medium-size microproof bowl. Microwave on medium power 1 minute. Repeat until melted. Add toasted oats, sugar, flour, egg, vanilla, baking powder and cinnamon. Stir until well-blended. Drop by level measuring tablespoonfuls 3 inches apart onto greased baking sheets. Bake 8 to 9 minutes or until lightly browned. Cool on baking sheet 1 minute. Remove carefully to cooling racks with wide pancake turner.