Thursday, September 29, 2011

Fully Loaded Cookies

I'm not a gal of many words this evening, but who can be when you have a mouth full of cookie?

Fully Loaded Cookies

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter, softened
1/4 cup shortening
3/4 cup sugar
3/4 cup lightly packed brown sugar
1/2 cup honey
2 eggs
1 tablespoon vanilla extract
3 cups old-fashioned oats
1 cup chopped pitted dates
1 cup chopped pecans
2/3 cups dark chocolate chips

In a large bowl, combine the first five ingredients. In another bowl, beat the butter, shortening, sugar and brown sugar until light and fluffy. Beat in the honey, eggs and vanilla. Gradually add the flour mixture; mix well. Stir in the remaining ingredients.

Drop by tablespoonfuls 2-in. apart onto greased baking sheets. Bake at 350° for 12-14 minutes or until golden brown. Cool slightly before removing from pans to wire racks. Yield: 4 dozen.

I baked some of the cookies tonight (instant gratification) and transferred the remaining dough to an airtight container in the refrigerator and will bake off either tomorrow or Saturday. Letting your cookie dough ripen in the refrigerator for a day or two before baking really lets the flavors shine.

Linked up to: Whipperberry Friday Flair Link Party

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