I got this recipe from Epicurious and altered it somewhat. I made these for Papa Joe for Christmas because oatmeal raisin cookies are his favorite. Even Phillip who is not a big fan of oatmeal raisin, loved these.
I always bake my cookies on parchment paper-lined cookie sheets. That way, once baked, just remove the the paper along with the cookies onto racks to cool,and you never have to wash the pan.
Makes about 4 dozen
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 (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
1/4 cup honey
2 large eggs
1 tablespoon vanilla extract
3 cups old-fashioned oats
1 cup raisins
1 cup dried cranberries
1 cup chopped pecans
Preheat oven to 350°F. Line 2 baking sheets with foil; butter foil. Blend first 5 ingredients in medium bowl.
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, cranberries, and pecans. Drop batter by tablespoonfuls onto prepared sheets, spacing mounds 2 inches apart. Flatten cookies slightly.
Bake cookies until golden brown, about 10 minutes. Cool completely on sheets. (Can be made 2 days ahead. Store airtight at room temperature.)