Ingredients

• 3/4 cup unsalted butter, softened
• 1/4 cup vegetable shortening
• 1/2 cup Splenda Sugar Blend for Baking or 1 cup granulated sugar
• 1/2 cup Splenda brown sugar blend or 1 cup brown sugar
• 2 large eggs
• 1 tablespoon vanilla
• 1 tablespoon instant coffee granules
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 cup all-purpose flour
• 1 cup whole wheat pastry flour or 1 cup all-purpose flour
• 3 cups rolled oats
• 1/2 cup dried cranberries or 1/2 cup raisins
• 1/2 cup chocolate chips
• 1/2 cup chopped toasted pecans or 1/2 cup chopped toasted macadamia nuts
• 1/2 cup sweetened flaked coconut

Instructions

1. Preheat oven to 350°F.

2. In a stand mixer, cream the softened butter, shortening, and Splenda (or sugars).

3. When creamy, add eggs, vanilla, and instant coffee granules.

4. Mix together baking soda, baking powder, salt, and flours.

5. Gradually add flour mixture to mixer.

6. Gradually add remaining ingredients until it just comes together.

7. Drop batter by tablespoonfuls onto parchment paper or silicone lined baking sheets, about 2 inches apart.

8. Flatten dough with a buttered spatula.

9. Bake at 350F for about 12 minutes or until golden brown.

10. Pull parchment paper with cookies on it onto cooling racks, and allow to cool before storing in an airtight container.