This recipe is prepared with the Lock & Lock 3-Piece Storage Set with Tote (K33167).
Go to David's Recipe Item Page for the full list of items that David has used in his recipes.
1/2 cup (1 stick) unsalted butter, softened
1/3 cup shortening
1 cup firmly packed brown sugar
1/4 cup sugar
1-1/2 tsp vanilla
1-1/2 cups all-purpose flour
3/4 tsp baking soda
1/2 tsp baking powder
1 tsp ground cinnamon
1/8 tsp ground nutmeg
3/4 tsp salt
2-3/4 cups quick-cooking oats, uncooked
1/2 cup golden raisins
1/2 cup raisins
3/4 cup white chocolate chips
Preheat oven to 350°F. Line several cookie sheets with parchment paper.
Combine the flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a medium-size bowl. Set aside.
In a bowl of a stand mixer, fitted with a paddle attachment, beat the butter, shortening, and both sugars on medium speed until combined. Add the eggs and vanilla; mix until light and creamy. Add the flour mixture and mix until just incorporated. Add the oats, raisins, and chocolate chips; mix well.
Drop the dough by rounded tablespoonfuls (2 Tbsp per cookie) 1-1/2'' apart onto the lined cookie sheet. Bake 14-15 minutes, or until light golden brown. Cool completely.
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