Fruit and Nut Cookies

I came across this recipe in my Christmas cookie file and apparently made it once before because I noticed some notes I made about it. In part of my note I wrote that these cookies were very good! (Some description!)
The recipe comes from King Arthur Flour ( probably from their site), so you know it has to be good. I did make some changes though. Starting with the name, which I changed from Fruit and Oats Cookie. The original recipe calls for white whole wheat flour and because I didn't have any in the house, I used part whole wheat and part AP flour and the results were fine. Also, the recipe didn't call for any spices so I added a little cinnamon.
There are so many add -ins that perhaps they felt the extra spices weren't needed but I like lots of flavor and I think the addition of cinnamon tasted great. And speaking of add-ins, you can add pretty much whatever you like from any dried fruit ( I even threw in some dates) to any kind of nut you prefer.
This cookie would be great on a Holiday tray..and the "secret"ingredient in this one..apple cider vinegar!

Place the sugars, butter and vegetable shortening in a mixing bowl and beat together to combine.
Then add the vanilla and salt.

Add the apple cider vinegar and the egg.

Combine the dry ingredients in a medium bowl...

And add in to the mixture, mixing on low speed to blend well.

Combine the fruits and nuts in a small bowl...

And stir them into the mixture.

Scoop heaping tablespoonfuls of batter onto a parchment lined baking sheet spacing about 2" apart.

Bake for about 12 minutes.

Fruit and Nut Cookies ( adapted from King Arthur Flour)

Makes about 2 dozen ( depending on size)

1/2 cup unsalted butter

1/2 cup vegetable shortening

1 cup brown sugar ( light or dark, I used light)

1/3 cup granulated sugar

2 tsp. vanilla

3/4 tsp. salt

1 tbsp. cider or white vinegar ( I used apple cider )

1 large egg

1 tsp. baking soda

1 tsp. cinnamon

1 3/4 cups King Arthur white whole wheat flour ( I used 1 cup AP flour and 3/4 cup whole wheat flour)

1 cup quick cooking oats

3 cups combination of dried fruits and nuts of your choice ( the recipe also said to use chocolate chips or chunks but I chose to omit these).( I used dried cranberries, dried cherries, a few chopped dates, raisins, walnuts and pecans.)

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Preheat oven to 350. Line baking sheet with parchment paper.

1. In a mixing bowl, beat the butter, veg. shortening and sugars til light and fluffy.

2. Beat in the vanilla and salt.

3. Beat in the egg.

4. In a medium bowl, combine the flour(s), baking soda, cinnamon ( if using) and oats.

5. Beat this mixture into dough on low speed.

6. Stir in the add-ins, mixing well to combine.

7. Scoop the dough by heaping tablespoonfuls onto baking sheet spacing about 2" apart ( they don't spread much). (Note: It helps to form the cookie into a slightly rounded shape and flatten the top gently to prevent it from becoming too thick during baking.)

8. Bake 12 to 13 minutes or til the edges are beginning to turn light brown. Cool on sheet a few minutes, then transfer to wire to cool completely.