OMM NOM NOM NOM . . .Cookie Monster
Okay, by raise of your hands, how many of you are baking while staying at home? Yeah, I thought so! I’m doing the same thing!
Who doesn’t love a great cookie! Especially one that is chock full of flavor, soft and warm, straight out of the oven!
Today, I turned to one of my favorites: Oatmeal Raisin Date Cookies. It’s one of those comfort food cookies that has a way of warming your soul from the inside out. I keep telling myself — and my neighbors with whom I share — that the combination of oatmeal, raisins, and dates is a healthier choice than others. They shake their heads, smile and start gobbling them up as soon as they turn back inside.
This delectable recipe has been in my cookie rotation for a number of years, and it never disappoints. Please leave me a comment after you’ve tried them.
OATMEAL RAISIN DATE WALNUT COOKIES
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon salt
¾ cup (1½ sticks) unsalted butter, room temperature
¼ cup solid vegetable shortening, room temperature
1 cup sugar
1 cup dark brown sugar (packed)
2 large eggs
1 tablespoon vanilla extract
3 cups old fashioned oats
1 cup raisins
1 cup chopped pitted dates
1 cup chopped walnuts
- Preheat oven to 350 degrees.
- Line two baking sheets with parchment paper, and butter paper.
- Blend first five ingredients in medium bowl.
- Using electric mixer, beat butter, vegetable shortening, and both sugars in a 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 tablespoons onto prepared sheets, spacing mounds 2 inches apart. Flatten cookies slightly.
- Bake cookies about ten minutes, or until golden brown. Cool completely on cookie sheets.
- Can be made up to two days in advance. Store in an airtight container at room temperature.
- I turn the cookie sheets midway through the baking for even cooking.