Tender Cranberry-Raisin Oatmeal Cookies

I made these wonderful cookies over Christmas and I couldn't stop eating them. They're chewy, sweet, nutty, tart.... all things I love in cookies rolled into one.

Tender Cranberry-Raisin Oatmeal Cookies (adapted from King Arthur Flour.com) (dairy-free substitutions in blue)

3/4 cup butter (Earth Balance)
1/4 cup lard (or shortening)
1 3/4 cups brown sugar
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. nutmeg
1/2 tsp. salt
1 Tbsp. vanilla
2 eggs
3 Tbsp. maple syrup
1 cup dried cranberries
1 cup raisins
1 cup chopped pecans
2 cups whole wheat pastry flour (or all-purpose)
3 cups old fashioned rolled oats

Preheat your oven to 350*. Lightly grease (or line with parchment paper) two baking sheets.

In a large mixing bowl, combine the butter, lard, sugar, baking powder, baking soda, spices, salt, vanilla, beating until smooth. Add eggs one at a time, beating well after each addition; then add the syrup. Stir in the fruit and nuts, then the flour, beating gently until well combined. Add the oats last, making sure they're well distributed.

Scoop the dough by Tbsp's full onto the baking sheets leaving about 2" between cookies. Bake cookies until they're barely set on top- about 12-14 minutes. Leave them on the cookie sheet for a minute or two then transfer them to a cooling sheet to cool completely. Makes ~30 cookies.

I'm excited to add this recipe to the great list at "Sweets for a Saturday"!