Recipe by Sue Lau
This sounds absolutely delicious to me, although I may have to work with it to get it diabetic-friendly for myself. But others may enjoy this while I keep it tucked away. It sounds perfect for a holiday potluck table at work. Recipe from Charmaine Haravey of Niwot, Colorado.
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 3⁄4 cup unsalted butter, room temperature
- 1⁄4 cup vegetable shortening, room temperature
- 1 cup sugar
- 1 cup packed dark brown sugar
- 1⁄4 cup honey
- 2 large eggs
- 1 tablespoon vanilla extract
- 3 cups old fashioned oats
- 1 cup raisins
- 1 cup chopped pitted dates
- 1 cup chopped walnuts
Directions See How It's Made
- Preheat oven to 350°F.
- Line 2 baking sheets with parchment paper and spray with nonstick spray.
- Mix first 5 ingredients in medium bowl.
- Using electric mixer, cream butter, shortening, and both sugars in large bowl until fluffy.
- Add honey, eggs, and vanilla, then 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 with the bottom of a buttered glass.
- Bake cookies 10-12 minutes at 350F or until until golden brown.
- Cool completely on sheets.
- When cool, store in airtight containers.