Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°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.

Instructions Checklist
  • 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.

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

258 calories; 9 g total fat; 4 g saturated fat; 2 g polyunsaturated fat; 3 g monounsaturated fat; 27 mg cholesterol; 107 mg sodium. 182 mg potassium; 40 g carbohydrates; 3 g fiber; 19 g sugar; 5 g protein; 0 g trans fatty acid; 146 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 28 mcg folate; 0 mcg vitamin b12; 40 mg calcium; 2 mg iron;