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I love cookies, you can probably tell that about me by now. I really enjoy chewy cookies. Oatmeal cookies are one of my favorites. I often find recipes for oatmeal cookies lacking in the chewy department, so I decided to see if the folks over at Bon Appetit could get it just right. They definitely know a thing or two about a good cookie and they found a winner with this one. I loved the three different sweeteners they used, I think it added great balance. I really think the use of honey was an excellent choice. The texture was great and the flavors were subtle. The recipe has quite a few ingredients, but they all play nicely off of one another. Here’s the recipe for the next time you have an oatmeal cookie hankering.
Oatmeal cookies with raisins, dates, and walnuts (from The Bon Appetit Cookbook)
- 2 cups all purpose flour
- 1 tsp. baking powder
- 1 tsp. ground cinnamon
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 1/4 cup solid vegetable shortening, room temperature
- 1 cup sugar
- 1 cup (packed) dark brown sugar
- 2 large eggs
- 1/4 cup honey
- 1 Tbs. vanilla extract
- 3 cups old-fashioned oats
- 1 cup raisins
- 1 cup chopped pitted dates
- 1 cup chopped walnuts
Preheat oven to 350°. Line 2 large rimmed baking sheets with aluminum foil; butter foil. Whisk flour and next 4 ingredients in medium bowl to blend. Using electric mixer, beat butter, shortening ,and both sugars in large bowl until light and fluffy. Beat in eggs, honey, and vanilla. Gradually best in flour mixture. Stir in oats, raisins, dates, and walnuts. Drop batter by tablespoonfuls onto prepared sheets, spacing 2 inches apart. Using moistened fingertips, flatten cookies slightly. Bake cookies until golden brown, about 10 minutes. Cool completely on sheets. Can be prepared up to 2 days ahead. Store in airtight container at room temperature. Make around 48 cookies.