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© Meredith Corporation. All rights reserved. Used with permission.
(About 25 cookies)
Preheat oven to 350°F. Line a baking sheet with parchment paper; set aside. In an extra-large bowl, beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add brown sugar. Beat until mixture is fluffy, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined.
In a medium bowl, combine flour, cinnamon, baking powder, salt and baking soda. Gradually add flour mixture to butter mixture, beating until well combined. Stir in oats, raisins and dates.
Drop dough with a 3-tablespoon cookie scoop or a scant 1/4-cup measure about 3 inches apart onto prepared cookie sheet.
Bake for 15 to 17 minutes or until edges are set and centers appear dry. Cool on cookie sheet for 3 minutes. Transfer to a wire rack; cool completely.