1 cup (2 sticks) unsalted butter, room temperature

1/4 cup vegetable shortening

1 cup packed light-brown sugar

3/4 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

2 1/2 cups rolled oats

1 cup dried dates, chopped into 1/4-inch pieces

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

Preheat oven to 375 degrees. In a large bowl, beat the butter and shortening with a wooden spoon or electric mixer until smooth. Add both sugars and beat until smooth. Beat in eggs, one at a time, until incorporated. Beat in vanilla.

Combine flour, oats, dates, baking soda, salt and cinnamon in a separate bowl. Gradually add dry ingredients to the butter mixture, mixing until just combined.

Drop batter by the tablespoon about 1 1/2 inches apart on ungreased baking sheets. Bake until golden brown, about 12 to 14 minutes. Transfer cookies to wire racks to cool.

Makes 50 cookies.