Next spray your cookie sheets with cooking spray or line them parchment paper and set aside. You can also use baking mats instead of parchment paper.
In a bowl, add the oats, flour, baking soda, and baking powder. Mix together with a whisk and then set aside.
Then in a larger bowl, cream together Crisco and butter. Then combine honey, vanilla, brown sugar and white sugar with butter mixture then beat in eggs.
Now gradually add in the dry ingredients to the butter mixture and mix well. Go slow or else you will have a big mess.
Using an ice cream scooper, scoop the dough onto the prepared cookie sheets, placing them about 2 inches apart. This part was hard for me because I kept wanting to eat the cookie dough!!
Bake the cookies for 15 to 18 minutes, or until cookies are a light golden brown.
Remove the cookies from the oven and let them cool for a few minutes before transferring them to a wire rack to cool completely.
Once completely cooled store the cookies in an airtight container.