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Preheat the oven to 350°F.
Cream the shortening and sugars until light and fluffy in a large bowl.
Beat in the water and vanilla extract.
In a separate bowl, whisk the flour, baking soda and salt.
Gradually add the dry ingredients to the creamed mixture and mix well, scraping the bottom and sides of the bowl as needed.
Fold in the oats.
Scoop tablespoons of cookie dough and drop them onto greased baking sheets, spacing them about 2 inches apart.
Bake the cookies for 10 to 12 minutes or until golden brown.
Allow the cookies to stand for 2 minutes on the baking sheets before transferring them to a wire rack to cool completely.