Charmaine Haravey of Niwot, Colorado, writes: "I love spending my days in the mountains. It's one of the reasons that I moved to Boulder County. But since I started my new job, I don't have as much time to hike, ski, or enjoy my other favorite activity — cooking. Spending time in the kitchen has now become a luxury. Instead of making a complete meal in the evening, I prepare "single-girl food" — namely cookies, grilled sandwiches, and egg dishes. But I don't use that expression negatively. I never miss an opportunity to share a batch of cookies with my friends."
Recipe information
Yield
Makes about 4 dozen
Ingredients
Preparation
Step 1
Preheat oven to 350°F. Line 2 baking sheets with foil; butter foil. Blend first 5 ingredients in medium bowl.
Step 2
Using electric mixer, beat butter, vegetable shortening, and both sugars in large bowl until fluffy. Beat in honey, eggs, and vanilla. Gradually beat in flour mixture. Stir in oats, raisins, dates, and walnuts. Drop batter by tablespoonfuls onto prepared sheets, spacing mounds 2 inches apart. Flatten cookies slightly.
Step 3
Bake cookies until golden brown, about 10 minutes. Cool completely on sheets. (Can be made 2 days ahead. Store airtight at room temperature.)
