Charmaqine's Oatmeal Cookies With Raisins, Dates, and Walnuts

"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."
 
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photo by Diana 2 photo by Diana 2
photo by Diana 2
Ready In:
27mins
Ingredients:
16
Yields:
4 dozen
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ingredients

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directions

  • 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.

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Reviews

  1. These are really tasty oatmeal cookies. They are crisp on the outside and chewy in the center. Thanks for posting this recipe.
     
  2. LOVE LOVE LOVE THIS RECIPE, I did make a couple of changes only because I'm G F so I exchanged G F Flour for the A P Flour and used Trivia for the white sugar and used 1/2 cup applesauce&1/2 cup oil for the butter. Tried to make them just a little healthier.I must make BIG cookies for I only got 31/2 doz
     
  3. This is a great cookie! I used hard margarine in place of the butter, and reduced the raisins to 1/2 cup. I used a tbsp measure to mold the dough, and flattened with my fingers. It was faster and easier than using a glass. They took 16 minutes in my oven. Getting towards the end of my baking session....I guess I was getting a little tired, so the last few sheets were probably closer to 2 tbsp worth of dough. Even with that, and the reduction in raisins, I still ended up with *84* cookies. :) I have them stored in airtight containers, and will probably put one in the freezer. Thanks Sue L, for a terrific recipe. Made for the Auzzie/NZ Recipe Swap #30
     
  4. I absolutely love these cookies. I followed the recipe exactly. Have a batch in the oven now.
     
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Tweaks

  1. This is a great cookie! I used hard margarine in place of the butter, and reduced the raisins to 1/2 cup. I used a tbsp measure to mold the dough, and flattened with my fingers. It was faster and easier than using a glass. They took 16 minutes in my oven. Getting towards the end of my baking session....I guess I was getting a little tired, so the last few sheets were probably closer to 2 tbsp worth of dough. Even with that, and the reduction in raisins, I still ended up with *84* cookies. :) I have them stored in airtight containers, and will probably put one in the freezer. Thanks Sue L, for a terrific recipe. Made for the Auzzie/NZ Recipe Swap #30
     

RECIPE SUBMITTED BY

I am a longtime member since 2002. While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com I may occasionally post something extra I have here. If you have questions, you can always contact me at contact@palatablepastime.com
 
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