Whole Wheat Oatmeal Cookies With Everything

Based on Quaker Oats' Vanishing Oatmeal Cookies Recipe. I made them a few times, and I never thought they were quite good enough. They weren't fluffy enough and they didn't have nearly enough oatmeal! I found out one day when I ran out of white flour, that whole wheat tastes great in oatmeal cookies. I like to pulse the oats in the food processor a few times so they're extra fluffy, but instant oatmeal works very well.

• Ready In: 35 mins
• Serves: 28
• Yields: 28 cookies

Ingredients

• 1⁄2 lb butter, softened (I recomend Crisco butter-flavored shortening)
• 1  cup brown sugar, packed
• 1⁄2 cup granulated sugar
• 2  eggs
• 1 1⁄2 teaspoons vanilla extract
• 3⁄4 cup unbleached white flour
• 3⁄4 cup whole wheat flour
• 1  teaspoon baking soda
• 2  teaspoons cinnamon
• 1⁄2 teaspoon salt
• 4  cups  instant oatmeal
• 1  cup dried cranberries, plumped in warm water
• 1  cup walnuts, chopped

Directions

1. Heat the oven to 350.
2. Beat together the butter, brown sugar, and granulted sugar until it's uniform.
3. Mix in the two eggs and vanilla.
4. In a seperate bowl, combine te white and wheat flours, baking soda, cinnamon, and salt.
5. Mix the flour mixture into the egg mixture.
6. Stir in the oats, cranberries, and walnuts.
7. Drop in heaping tablespoons onto a Pam'ed cookie sheet.
8. Bake for about 15 minutes until the cookie's have browned.
9. Cool on a wire rack.