Serves: Makes 2 dozen standard-size cookies
½ cup butter, softened
¼ cup shortening
1 cup light brown sugar
½ cup sugar
1 cup all purpose flour
½ tsp baking soda
¼ cup water
1 tsp vanilla extract
3 cups rolled oats
½ tsp salt
¾ cup finely chopped Deglet Noor or Medjool dates
½ cup golden dried raisins
Preheat oven to 350 degrees F.
In a large bowl, cream together the butter, sugars, egg, shortening, water, and vanilla until smooth.
In a separate bowl, whisk the flour, baking soda, and salt together.
Stirring, combine wet and dry ingredients. Gently combine mixture with oats, dates and raisins.
At this point, you can bake the fresh cookie dough right away.
Or, we suggest chilling the dough in the refrigerator for 20-30 minutes before baking for a thicker, chewier cookie.
Divide dough into balls sized to preference (about 2 Tbl each). Place on a parchment-lined baking sheet two inches apart. Bake 10 to 12 minutes, or until edges turn golden and the center of the cookie appears slightly underdone. Remove from oven and let sit on the baking sheet for an additional 5 minutes.
Transfer to a baking rack to cool.