• Preheat oven to 400°.
• In a food processor, grind the oatmeal until fine.
• In a medium bowl, mix together flour, ground oatmeal, cream of tartar, baking soda, salt and cinnamon.
• In a mixer bowl, cream together butter, shortening, 3/4 c. sugar and brown sugar until light and fluffy (about 2 minutes) with mixer. Scrape the sides of the bowl often as needed. No need if you have the Nutrimill Artiste mixer.
• Add eggs and vanilla. Beat well.
• Add the flour mixture and combine until mixed in.
• In a small bowl or on a dinner plate, combine about 1/4 c. sugar and 1-2 T. cinnamon.
• Use a small ice-cream scoop about 1 1/4" across to form the cookie balls.
• Roll balls in cinnamon sugar mixture and place on a baking sheet lined with parchment paper about 2 inches apart. Cool in freezer for about 15 minutes before baking. See notes below.
• Bake about 4-6 minutes for (1 1/4 inch) or 6-8 minutes (1 1/2 inch) until almost done, just barely set. (That's if you like the crispy, chewy ones).
• Remove from oven and leave on baking pan for at least 5 minutes, this finishes the cook time so they are set. Then remove to wire racks to finish cooling.
• Store cooled cookies in an airtight container.  If you add a slice of bread to the container, the cookies will stay soft.

To flash freeze cookies:

• Place rolled cookie balls on a baking sheet lined with parchment paper.
• Freeze for at least 30 minutes, then transfer to plastic bags and store in freezer.
• When you want cookies, just thaw them out on a cookie sheet (with parchment) for about 10 minutes, then bake in preheated oven for about 6 minutes.