Ingredients
1 ½ cups all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1/4 cup solid vegetable shortening, room temperature (or 1/4 cup unsalted butter)
1 cup (packed) dark brown sugar
1/4 cup agave sweetener
1/4 cup honey
2 large eggs
1 tablespoon vanilla extract
3 cups old-fashioned oats
1 cup cranberries
1 cup dried cherries
1 ½ cup chopped walnuts (toasted)
Preparation
Preheat oven to 350°F. Line 2 baking sheets with foil; butter foil. Blend first 5 ingredients in medium bowl.
Using electric mixer, beat butter, vegetable shortening, and sugar in large bowl until fluffy. Beat in honey, agave, eggs, and vanilla. Gradually beat in flour mixture. Stir in oats, cherries, cranberries, and walnuts.
Drop batter by tablespoonfuls onto prepared sheets, spacing mounds 2 inches apart. Flatten cookies slightly. Bake cookies until bottoms are golden brown, about 10 minutes. Cool completely on sheets, you can cool one sheet while the other bakes. (Can be made 2 days ahead. Store airtight at room temperature.)
