After seeing a cranberry-cashew trail mix at the grocery store, Marie decided to try it in oatmeal cookies. “It was a first-time success,” she says. “Everyone delighted in the taste, the crunch and the cranberries, which I like better than raisins.” 

 
3 cups old-fashioned oats
1 1/2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened 
1 cup packed brown sugar
1/2 cup sugar
2 eggs
2 teaspoons vanilla extract
1 cup dried cranberries
1/2 cup coarsely chopped cashews
1/2 cup coarsely chopped walnuts
 
1 Heat oven to 350°F. Whisk oats, flour, cinnamon, baking soda and salt in large bowl. 
 
2 Beat butter, brown sugar and sugar in large bowl at medium speed 3 minutes or until fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla. At low speed, beat in flour mixture just until blended. Stir in all remaining ingredients. Drop 1 tablespoon dough per cookie onto parchment paper-lined baking sheets.
 
3 Bake 10 to 12 minutes or until golden brown. Cool completely on wire rack.
 
3 1/2 dozen cookies
 
PER COOKIE: 135 calories, 6.5 g total fat (3 g saturated fat), 2 g protein, 18 g carbohydrate, 20 mg cholesterol, 95 mg sodium, 1 g fiber