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Cinnamon and Fruit Cookies

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  • Makes: 25 servings
  • Serving Size: 1 cookie
  • Yields: 25 cookies
  • Prep: 30 mins
  • Bake: 15 mins 350°F per batch
  • Stand: 3 mins per batch

Cinnamon and Fruit Cookies

Directions

  1. Preheat oven to 350 degrees F. Line cookie sheets with parchment paper; set aside. In a very large mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, cinnamon, baking powder, salt, and baking soda. Beat until combined, scraping side of bowl occasionally. Beat in eggs and vanilla until combined. Beat in the flour. Stir in the oats, raisins, and dates.
  2. Using a 3-tablespoon scoop or a scant 1/4-cup measure, drop mounds of dough about 3 inches apart onto the prepared cookie sheets. Bake for 15 to 17 minutes or until edges are set and centers appear dry. Cool on cookie sheets for 3 minutes. Transfer to a wire rack and let cool. Place cookies in bag; close bag.

From the Test Kitchen

Make-Ahead Directions:

Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition Facts (Cinnamon and Fruit Cookies)

  • Per serving:
  • 258 kcal cal.,
  • 9 g fat
  • (4 g sat. fat,
  • 2 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 27 mg chol.,
  • 107 mg sodium,
  • 40 g carb.,
  • 3 g fiber,
  • 19 g sugar,
  • 5 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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