Cinnamon Raisin and Date Cookies
Ingredients
- 1 3/4 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 cup butter softened
- 1/2 cup shortening
- 1 1/2 cups packed brown sugar
- 2 eggs
- 1 tablespoon vanilla extract
- 3 cups regular rolled oats
- 1 cup raisins
- 1/2 cup chopped pitted whole dates
Preparation Time: 30 minutes / Baking Time: 15 minutes per batch at 350°F
Instructions
- Preheat your oven to 350°F and line a cookie sheet with parchment paper.
- In a medium-sized bowl, stir together the all-purpose flour, ground cinnamon, baking powder, salt, and baking soda.
- In a large mixing bowl, beat the softened butter and shortening with a mixer on medium speed for about 30 seconds.
- Add the brown sugar and beat until fluffy, scraping the sides of the bowl as needed.
- Beat in the eggs and vanilla until well combined.
- Then, beat in the flour mixture.
- Finally, stir in the rolled oats, raisins, and chopped dates.
- Drop the cookie dough onto the prepared cookie sheet using a 3-tablespoon cookie scoop or a scant 1/4-cup measure, spacing them about 3 inches apart.
- Bake for 15 to 17 minutes or until the edges are set and the centers appear dry.
- Let the cookies cool on the cookie sheet for 3 minutes, then transfer them to a wire rack to cool completely.
Notes & Wine Advice
This recipe yields 25 servings (1 cookie each).
Storage:
To store these cookies, layer them between sheets of waxed paper in an airtight container. You can keep them at room temperature for up to 3 days or freeze them for up to 3 months.
To store these cookies, layer them between sheets of waxed paper in an airtight container. You can keep them at room temperature for up to 3 days or freeze them for up to 3 months.