Instructions: Got this recipe from the Taste section of The Cincinnati Enquirer (dont know which issue) - its from Toni Davena and Mary McMahon, who own a gourmet carry-out type restaurant called Whats for Dinner? here in Cincinnati. These cookies are deelish! Crispy on the edges, yet chewy near the middle. Be forewarned, these cookies are not for those watching their fat intake.(Who is, this time of year??:-)) Since this is the first time I made these, I didnt try using any of the usual fat substitutions. Enjoy!

Preheat oven to 350 degrees. Blend butter, shortening, sugars, eggs, and vanilla. Sift together flour, salt, and baking soda, and gradually add to creamed mixture. Fold in oats, walnuts and cranberries. Refrigerate dough until firm.

Using chilled cookie dough, roll balls about 1 1/2-inches in diameter and space apart on greased cookie sheet. Bake 10-12 minutes.

Makes 35 to 40
cookies.

Personal notes: These cookies flatten and spread out some when cooking.

Mine took closer to 13-14 minutes to bake, so baking time may vary with different ovens.

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