Preheat oven to 350 degrees F.

In a medium bowl, combine flour, salt, cinnamon and baking soda. Set aside.

In the bowl of a stand mixer with the paddle attachment, cream butter and shortening until combined.

Add both sugars and beat to combine. Scrape sides.

With mixer running, add one egg at a time then add vanilla and mix.

Add flour-cinnamon mixture to butter mixture and mix until just combined. Then add oats, both raisins, currants and nuts and switch on and off a few times to mix then remove bowl and finish mixing by hand.

Line two sheet trays with parchment paper. Also have a small bowl of water standing by.

I made these cookies two ounces each using a heaping one-ounce small scoop but you could just as easily use a level scoop and get three dozen smaller cookies.

Scoop nine per pan alternating the rows so they have room to spread. Keep dipping the scoop in the water to make it easier to release the dough.

Wet your hands slightly and pat the balls of dough down to about a half inch thick.

Bake one pan at a time in the upper section of your oven for 9-10 minutes, rotating pan half way through.

The center should still look raw and the outside slightly crisp with the bottom browned.

Let cookies sit on the hot pan for five minutes. They will continue to cook.

Remove to a rack to cool further.