In a large mixer, cream butter, shortening, and sugars. Add eggs and vanilla and continue to mix until well blended. Slowly add instant pudding and blend well.
Put 2 cups of oats into the blender and grind them until they are fine. In a separate bowl combine oats, flour, baking soda, and salt. Slowly add dry mixture to the butter/sugar mixture, combine.
Stir in coconut, dried cranberries, chocolate cihps and nuts.
Bake on an ungreased cookie sheet in a 375 degree oven for 13 minutes. Cool on cookie rack and sprinkle with confectioner's sugar. Yield 6 dozen.
Originally Submitted
1/2/2008
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