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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.