Chocolate Chip Oatmeal Cookies

• 2 cups All Purpose Flour
• 1 tsptBaking Powder
• 1/2 tsptBaking Soda
• 1 tsp tGround Cinnamon
• 3/4 tsptSalt
• 3/4 cuptUnsalted butter (1 1/2 sticks), room temp
• 1/4 cuptShortening, room temp
• 1/2 cuptSugar
• 1 cuptDark Brown Sugar, packed
• 1/4 cuptHoney
• 2 tEggs, large
• 1 TbsptVanilla extract
• 3 cupstOld-fashioned Oats
• 1 cuptToasted Walnuts, chopped

1. Preheat oven to 350u0b0F. 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.
2. Cool to room temp. Pop them in the freezer to hurry this along, if you like.
3. 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.
4. 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.

flour, baking powder, baking soda, ground cinnamon, salt, butter, shortening, sugar, brown sugar, honey, eggs, vanilla, oats, walnuts

Taken from www.epicurious.com/recipes/member/views/chocolate-chip-oatmeal-cookies-50113009 (may not work)