tender cranberry-raisin oatmeal cookies
INGREDIENTS
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3/4 cup (1 1/2 sticks, 6 ounces) unsalted butter
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1/4 cup (1 7/8 ounces) trans-fat-free vegetable shortening
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1 3/4 cups (13 1/8 ounces) brown sugar
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1 teaspoon ground cinnamon
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1/2 teaspoon ground ginger
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1/8 teaspoon ground allspice
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1/2 teaspoon salt
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1 tablespoon (1/2 ounce) vanilla extract
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1 tablespoon (1/2 ounce) spiced rum (optional)
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2 large eggs
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3 tablespoons (2 ounces) boiled cider (for great flavor; substitute maple syrup or dark corn syrup, if desired)
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1 cup (4 ounces) dried cranberries, packed
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1 cup (4 ounces) golden raisins
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1 cup (4 ounces) chopped pecans or almonds
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2 cups (8 1/2 ounces) King Arthur 100% Organic White Whole Wheat Flour or Unbleached All-Purpose Flour
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3 cups (11 ounces) old-fashioned rolled oats
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