Oatmeal Cranberry & Walnut Crispies

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½ cup butter, softened

½ cup shortening

1 cup sugar

1 cup brown sugar, firmly packed

2 large eggs, beaten

1 teaspoon vanilla extract

1 ½ cups all-purpose flour

¾ teaspoon salt

1 teaspoon baking soda

3 cups Kroger quick-cooking oats

¾ cup finely chopped Kroger walnuts (or red walnuts)

¾ cup chopped dried cranberries

1 teaspoon finely grated orange zest (optional)

  1. In a large mixing bowl, thoroughly cream shortening, butter and both sugars. Add eggs and vanilla; beat well. In a separate medium bowl, whisk flour, salt and baking soda together. Blend into creamed mixture. Stir in oats, walnuts, dried cranberries and orange zest (optional) and mix until combined.
  2. Shape into circular rolls, about 2-inches diameter, (or rectangular rolls about 9-inch long and 1 1/2 x 2-inches), wrap in waxed paper and refrigerate at least 2 hours.
    3. When ready to bake, preheat oven to 350°F. Cut roll into ¼-inch slices and place on ungreased cookie sheets. Bake 8 to 10 minutes or until edges are golden brown. Remove to wire rack immediately. Makes about 60 cookies. Recipe from Mom with adaptions by culinary dietitian Kim Galeaz, RDN, CD
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