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

Total Time
Prep 15 mins
Cook 12 mins

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.

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. Line 2 baking sheets with parchment paper and spray with nonstick spray.
  3. Mix first 5 ingredients in medium bowl.
  4. Using electric mixer, cream butter, shortening, and both sugars in large bowl until fluffy.
  5. Add honey, eggs, and vanilla, then gradually beat in flour mixture. Stir in oats, raisins, dates, and walnuts.
  6. Drop batter by tablespoonfuls onto prepared sheets, spacing mounds 2 inches apart. Flatten cookies slightly with the bottom of a buttered glass.
  7. Bake cookies 10-12 minutes at 350F or until until golden brown.
  8. Cool completely on sheets.
  9. When cool, store in airtight containers.
Most Helpful

These are really tasty oatmeal cookies. They are crisp on the outside and chewy in the center. Thanks for posting this recipe.

gwynn December 25, 2010

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

Glenna Parker March 15, 2010

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

Diana #2 July 18, 2009