Oatmeal Cookies with Walnuts and Raisins

I can't believe I haven't baked in almost two weeks! I was itching to bake something. I chose to bake some oatmeal cookies for hubby to bring to work and because it's my favorite cookie in the whole wide world ;-). I adapted the recipe from epicurious.com

I didn't have any dates so I just added more walnuts and rainins to compensate. My comments are in italics. Here's the original recipe:



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 (1 1/2 sticks) unsalted butter, room temperature
1/4 cup solid 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 (I used 1 1/2 cups)
1 cup chopped pitted dates (I didn't have any in my pantry so I omitted this from the recipe)
1 cup chopped walnuts (I used 1 1/2 cups)

Preheat oven to 350°F. Line 2 baking sheets with foil; butter foil (I used baking paper instead so that I don't have to butter). 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 (or use a medium spring loaded ice cream scoop for uniformity) 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.)

Makes about 4 dozen. (Mine yielded 52 cookies)

I got a very excited call from hubby telling me that the cookies he brought to work didn't even last five minutes!

Oh, how I love baking.