Carob Chip Oatmeal Cookies

¾ cup firmly packed brown sugar
¾ cup sugar
½ cup margarine or butter, softened
½ cup shortening
1 teaspon vanilla
2 eggs
1 cup Pillsbury’s Best All Purpose or Unbleached Flour
½ cup Pillsbury’s Best Whole Wheat Flour
1 teaspoon baking soda
1 teaspoon salt
2 cups quick-cooking rolled oats
1 (6-oz.) package (1 cup) carob chips or semi-sweet chocolate chips
½ cup chopped nuts or unsalted shelled sunflower seeds, if desired

Heat oven to 350º F. Grease cookie sheets. In large bowl, beat brown sugar, sugar, margarine, and shortening until light and fluffy. Add vanilla and eggs; blend well. Lightly spoon flour into measuring cup; level off. Stir in all purpose flour, whole wheat flour, baking soda and salt; mix well. Stir in oats, carob chips and nuts. Drop dough by rounded teaspoonfuls 2 inches apart onto greased cookie sheets.

Bake at 350º F for 10 to 15 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets. 6 dozen cookies.