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Oatmeal Cookies With Raisins, Dates, And Walnuts

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 2 cups 125g / 4.4oz All-purpose flour

    2. 1 teaspoon 5ml Baking powder

    3. 1 teaspoon 5ml Ground cinnamon

    4. 1/2 teaspoon 2 1/2ml Baking soda

    5. 1/2 teaspoon 2 1/2ml Salt

    6. 3/4 cup 148g / 5 1/5oz Unsalted butter - (1 1/2 sticks) - room temperature

    7. 1/4 cup 49g / 1.7oz Solid vegetable shortening - room temperature

    8. 1 cup 198g / 7oz Sugar

    9. 1 cup 160g / 5.6oz Dark brown sugar - (packed)

    10. 1/4 cup 59ml Honey

    11. 2 cups 396g / 13oz Eggs (large)

    12. 1 tablespoon 15ml Vanilla extract

    13. 3 cups 187g / 6.6oz Old-fashioned oats

    14. 1 cup 160g / 5.6oz Raisins

    15. 1 cup 146g / 5.1oz Chopped pitted dates

    16. 1 cup 146g / 5.1oz Chopped walnuts

    Instructions Jump to Ingredients ↑

    1. 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.

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