Oatmeal Cookies with Raisins, Dates, and Walnuts

Oatmeal Cookies with Raisins, Dates, and Walnuts
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."
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes about 4 dozen
American Cookies Fruit Nut Bake Raisin Date Walnut Oat Bon Appétit
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 tablespoon vanilla extract
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1 cup raisins
  • 1/2 teaspoon baking soda
  • 2 large eggs
  • 1 cup chopped walnuts
  • 1/4 cup honey
  • 3 cups old-fashioned oats
  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • Carbohydrate 24 g(8%)
  • Cholesterol 15 mg(5%)
  • Fat 6 g(9%)
  • Fiber 1 g(5%)
  • Protein 2 g(4%)
  • Saturated Fat 2 g(12%)
  • Sodium 50 mg(2%)
  • Calories 153

Preparation Preheat oven to 350°F. 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.)

Preparation Preheat oven to 350°F. 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.)

Greek Cucumber Salad?
Stuffed Blueberry French Toast?
Foodie Friday: Pasta Bolognese {Gluten-Free}?
Chickpea Tacos?
Privacy policy