Whole wheat oatmeal cookies loaded with chopped fresh cranberries AND dried, sweet-tart chewy cranberries.

Cranberry Oatmeal Cookies

1 2/3 cups whole wheat flour

1/2 tablespoon baking soda

1/4 teaspoon salt

1/2 cup plus 2 tablespoons butter

2/3 cup firmly packed dark brown sugar

1 teaspoon vanilla extract

2 large eggs

1 cup old-fashioned (rolled) oats

3/4 cup chopped walnuts

2 cups coarsely chopped fresh cranberries

1/2 cup craisins (dried cranberries)

1. Preheat oven to 350°F (175°C).
2. In small bowl combine wheat flour, baking soda and salt. Set aside.
3. In medium bowl with electric mixer cream butter and sugar until fluffy. Add eggs and vanilla, mixing well.
4. Stir flour mixture into butter mixture until just mixed. Stir in the oats. Fold in nuts and cranberries and craisins.
5. Drop by spoonfuls onto non-stick baking sheet, 2-inch apart.
6. Bake 8 to 10 minutes. Transfer to wire racks to cool. Store in sealed container.

Makes 2 dozen.