Ingredients
2 cups All Purpose Flour
1 tsp Baking Powder
½ tsp Baking Soda
1 tsp Ground Cinnamon
¾ tsp Salt
¾ cup Unsalted butter (1 ½ sticks), room temp
¼ cup Shortening, room temp
½ cup Sugar
1 cup Dark Brown Sugar, packed
¼ cup Honey
2 Eggs, large
1 Tbsp Vanilla extract
3 cups Old-fashioned Oats
1 cup Toasted Walnuts, chopped
Preparation
Preheat oven to 350°F. About 20 minutes before you are ready to mix up the cookies, toast the walnuts in the preheated oven for about 5 minutes, or until fragrant. Be careful not to burn the nuts. Then chop.
Cool to room temp. Pop them in the freezer to hurry this along, if you like.
In a medium bowl, combine flour, baking powder, baking soda, cinnamon and kosher salt. In a stand mixer with a paddle attachment (or a handheld electric mixer) beat the butter, vegetable shortening, and both sugars in large bowl until fluffy, about 1-2 minutes. Beat in honey, eggs, and vanilla. Gradually beat in flour mixture. Stir in oats and walnuts.
Drop batter by tablespoonfuls onto baking sheets lined with parchment, spacing mounds 2 inches apart. Flatten cookies slightly. Bake cookies until golden brown, about 12-14 minutes. Cool completely on sheets.
