Recipe by: Sue Klapper In large skillet, melt 0.25-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 180ºC 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 8 cm 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.