(Made these in Kirtland while we were on our mission. Elder Miles wanted to be “sugar free for 90 days” so I made them with a sugar substitute and they were fabulous.)

3/4 cup butter
3/4 cup sugar
3/4 cup firmly packed brown sugar
2 large eggs
2 teaspoons vanilla extract
1 cup Flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
2 3/4 cups old-fashioned rolled oats
1 cup dried cranberries
1 cup chopped walnuts

BEAT shortening, sugar and brown sugar in large bowl at medium speed of electric mixer until blended. Beat in eggs and vanilla. Combine flour, baking soda, cinnamon and salt in small bowl. Beat into shortening mixture until smooth. Stir in oats, dried cranberries and walnuts. Drop by rounded tablespoonfuls about 2-inches apart on prepared baking sheets.

BAKE at 350 degrees for 10 to 12 minutes or until light brown. Cool on baking sheets 2 minutes. Place on cooling rack to cool completely.

(Also see Louisiana version: White Chocolate Dipped Oatmeal Cranberry Cookies)