Oatmeal Cookies With Raisins, Dates, And Walnuts

Charmaine Haravey of Niwot, Colorado, writes: "I love spending my days in the mountains. It's one of the reasons that I moved to Boulder County. But since I started my new job, I don't have as much time to hike, ski, or enjoy my other favorite activity — cooking. Spending time in the kitchen has now become a luxury. Instead of making a complete meal in the evening, I prepare "single-girl food" — namely cookies, grilled sandwiches, and egg dishes. But I don't use that expression negatively. I never miss an opportunity to share a batch of cookies with my friends."

Courses: Dessert

Recipe Ingredients

2 cups	125g / 4.4oz	All-purpose flour
1 teaspoon	5ml	Baking powder
1 teaspoon	5ml	Ground cinnamon
1/2 teaspoon	2.5ml	Baking soda
1/2 teaspoon	2.5ml	Salt
3/4 cup	148g / 5.2oz	Unsalted butter - (1 1/2 sticks) - room temperature
1/4 cup	49g / 1.7oz	Solid vegetable shortening - room temperature
1 cup	198g / 7oz	Sugar
1 cup	160g / 5.6oz	Dark brown sugar - (packed)
1/4 cup	59ml	Honey
2 cups	396g / 13oz	Eggs (large)
1 tablespoon	15ml	Vanilla extract
3 cups	187g / 6.6oz	Old-fashioned oats
1 cup	160g / 5.6oz	Raisins
1 cup	146g / 5.1oz	Chopped pitted dates
1 cup	146g / 5.1oz	Chopped walnuts

Recipe Instructions

Preheat oven to 350 degrees. Line 2 baking sheets with foil; butter foil. Blend first 5 ingredients in medium bowl.

Using electric mixer, beat butter, vegetable shortening, and both sugars in large bowl until fluffy. Beat in honey, eggs, and vanilla. Gradually beat in flour mixture. Stir in oats, raisins, dates, and walnuts. Drop batter by tablespoonfuls onto prepared sheets, spacing mounds 2 inches apart. Flatten cookies slightly.

Bake cookies until golden brown, about 10 minutes. Cool completely on sheets. (Can be made 2 days ahead. Store airtight at room temperature.)

This recipe yields about 4 dozen.

Source:
Bon Appetit, July 2003

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