These cookies came out of Better Homes and Garden Fall Baking magazine. There were multiple variations, but this one combined two of my favorite ingredients, pumpkin and cranberry. The results are one of the best oatmeal cookies I’ve ever eaten.

• 1⁄2  cup shortening
• 1⁄2  cup butter, softened
• 1 cup packed brown sugar
• 1⁄2 cup granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon pumpkin pie spice
• 1⁄2 teaspoon salt
• 2 eggs
• 1 teaspoon vanilla
• 1 1⁄2 cups (192 g) all-purpose flour
• 3 cups rolled oats
• 1⁄2 cup canned pumpkin
• 3⁄4 cup dried cranberries

Combine butter and shortening. Beat with electric mixer on medium speed for 30 seconds. Add brown sugar, granulated sugar, baking soda, pumpkin pie spice, and salt. Beat until combined, then add eggs and vanilla. Beat in flour until thoroughly combined, then add oats, canned pumpkin, and cranberries. Drop unto ungreased baking sheets, and bake at 375° for 8 minutes, or until light brown. Makes about 4-5 dozen. Cookies will be soft and chewy.