Cookies with a Purpose

I have been traveling a lot lately for my job. When I do come home, easy recipes that make one want to nest and invite loved ones to the kitchen are those that I revert back to again and again.

One such recipe is one of my favorites -- "Oatmeal Cookies with Raisins, Dates and Walnuts." Since Brad's favorite cookie is oatmeal raisin, I gravitated to this recipe a few years ago. It's one of the more moist cookies I have found (due likely to the vegetable shortening). I think the dates give it an extra sweetness and wholesomeness. If you can find them, medjool dates are worth the expense and effort.

As with the banana bread recipe recently shared with you, this recipe is a great one for the fall and winter. Vanilla ice cream is optional! Enjoy!

OATMEAL RAISIN COOKIES WITH RAISINS, DATES & WALNUTS

Makes 4 Dozen

2c. all purpose flour

1t. baking powder

1t. ground cinnamon

1/2t. baking soda

1/2t. salt

3/4c. (1-1/2 sticks) unsalted butter, room temperature

1/4 c. solid vegetable shortening, room temperature

1c. sugar

1c. (packed) dark brown sugar

1/4c. honey

2 large eggs

1T. vanilla extract

3c. old-fashioned oats

1c. raisins

1c. chopped pitted dates

1c. chopped walnuts

1. Preheat oven to 350 degrees. Line 2 baking sheets with foil; butter foil. Blend first 5 ingredients in medium bowl.

2. Using electric mixer, beat butter, vegetable shortening, and both sugars in large bowl until fluffy.

3. Beat in honey, eggs, and vanilla. Gradually beat in flour mixture.

4. Stir in oats, raisins, dates and walnuts. Drop batter by tablespoonfuls onto prepared sheets, spacing mounds 2 inches apart. Flatten cookies slightly.

5. Bake cookies until golden brown, about 10 minutes.

6. Cool completely on sheets.

NOTE: Can be made 2 days ahead. Store airtight at room temperature.