Tender Cranberry-Raisin Oatmeal Cookies

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King Arthur Flour


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3/4 cup (1 1/2 sticks, 6 ounces) unsalted butter

1/4 cup (1 7/8 ounces) trans-fat-free vegetable shortening

1 3/4 cups (13 1/8 ounces) brown sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/8 teaspoon ground allspice

1/2 teaspoon salt

1 tablespoon (1/2 ounce) vanilla extract

1 tablespoon (1/2 ounce) spiced rum (optional)

2 large eggs

3 tablespoons (2 ounces) boiled cider (for great flavor; substitute maple syrup or dark corn syrup, if desired)

1 cup (4 ounces) dried cranberries, packed

1 cup (4 ounces) golden raisins

1 cup (4 ounces) chopped pecans or almonds

2 cups (8 1/2 ounces) King Arthur 100% Organic White Whole Wheat Flour or Unbleached All-Purpose Flour

3 cups (11 ounces) old-fashioned rolled oats

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