In a large bowl, mix the shortening, brown sugar, white sugar, soda, salt, vanilla, and eggs. Add in the flour and oats; stir. Stir in the nuts.

Divide the dough into two rounds. Make each round into a log (roll), and wrap in wax paper or plastic wrap, and place in the fridge.

When ready to bake, slice the dough 1/4-inch thick and place on an un-greased cookie sheet.

Bake the cookies for 10 minutes at 350 degrees, or until crisp and firm. Let the cookies cool on the baking sheet for two minutes, then transfer to a wire cooling rack to cool completely.

When the cookies are cool, dip into the melted chocolate. I only dipped about 1/4 of the cookie. Sprinkle the chocolate section with sprinkles or sliced almonds, if desired. Place the cookies on wax paper until the chocolate is completely set up; serve!