Oatmeal Cookie Kings

 1 1/2 cups (6 3/8 ounces) King Arthur Unbleached All-Purpose Flour
1 teaspoon salt
1 teaspoon baking soda
1/2 cup (4 ounces) butter*
1/2 cup (3 1/4 ounces) butter-flavored shortening*
1 cup (7 ounces) granulated sugar
1 cup (7 1/2 ounces) brown sugar, packed
1 1/2 teaspoons vanilla bean, ground
2 large eggs
3 cups (11 1/4 ounces) quick-cooking oats**
3/4 cup (3 ounces) nuts (we used chopped, toasted hazelnuts)
3/4 cup (3 ounces) diced dried cranberries and/or apples (optional)

*You may use 1 cup (2 sticks) of butter rather than 1 stick of butter and 1/2 cup shortening, if you prefer.

**The texture changes completely if you substitute old-fashioned (or thick oats) for quick-cooking oats. Cookies made with old-fashioned oats will spread much more, sometimes to the point of becoming lace cookies; we prefer using quick-cooking oats in this recipe. 

In a medium-sized bowl, sift together the flour, salt and baking soda. In a separate bowl, cream together the butter, shortening, sugars and vanilla(s). Beat in the eggs, then the flour mixture. Add the oatmeal, nuts, and fruit, if using, and mix well.

Drop the dough by teaspoonfuls onto an ungreased cookie sheet, and bake the cookies in a preheated 375°F oven for 10 to 12 minutes, until they're a very light golden brown around the edges. Remove them from the oven, and cool them on a rack. Yield: about 3 1/2 dozen cookies.

Nutrition information per serving (1 cookie, 19g): 81 cal, 4g fat, 1g protein, 5g complex carbohydrates, 6g sugar, 1g dietary fiber, 60mg sodium