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)
- 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.
- 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