1 cup butter, room temperature
1 cup brown sugar
1 cup white sugar
3 large eggs
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon salt
1 teaspoon baking soda
3 cups quick oats
1/2 cup chopped toasted walnuts
1 cup chopped dates
1/2 cup raisins
2 tablespoons orange rind
1 1/2 cups semi-sweet chocolate chips
DIRECTIONS:
Using an electric or hand mixer, cream the butter and sugars thoroughly. Add eggs, one at a time, beating well after each. Add vanilla. Then add flour, salt and baking soda and beat slowly to incorporate. Blend in oats, walnuts, dates, raisins, orange rind and finally chocolate chips. Your mixer may not be able to handle mixing in chocolate chips. If it is pulling down, you may need to fold them in by hand.
After everything is completely mixed, start scooping cookies onto baking sheets. Cookie scoops (also called iced cream scoops) make the cookies uniform and you can pick your size. I like a larger (3-ounce) scoop for hearty cookies like these. Bake in a preheated 350 F. oven for 12-15 minutes.
Remove from the oven just before the middle of the cookie is done. They will finish baking once removed. Let cool on the baking pan for five minutes, then transfer to a cooling rack.
1 cup brown sugar
1 cup white sugar
3 large eggs
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon salt
1 teaspoon baking soda
3 cups quick oats
1/2 cup chopped toasted walnuts
1 cup chopped dates
1/2 cup raisins
2 tablespoons orange rind
1 1/2 cups semi-sweet chocolate chips
DIRECTIONS:
Using an electric or hand mixer, cream the butter and sugars thoroughly. Add eggs, one at a time, beating well after each. Add vanilla. Then add flour, salt and baking soda and beat slowly to incorporate. Blend in oats, walnuts, dates, raisins, orange rind and finally chocolate chips. Your mixer may not be able to handle mixing in chocolate chips. If it is pulling down, you may need to fold them in by hand.
After everything is completely mixed, start scooping cookies onto baking sheets. Cookie scoops (also called iced cream scoops) make the cookies uniform and you can pick your size. I like a larger (3-ounce) scoop for hearty cookies like these. Bake in a preheated 350 F. oven for 12-15 minutes.
Remove from the oven just before the middle of the cookie is done. They will finish baking once removed. Let cool on the baking pan for five minutes, then transfer to a cooling rack.
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