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.

• Ready In: 27 mins
• Yields: 4 dozen

Ingredients

• 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

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.