Ingredients (~36 cookies)

1 1/2 cups light brown sugar, packed

1/2 cup shortening

1/2 cup (1 stick) unsalted butter, softened

1 large egg, well beaten

1/2 cup buttermilk

1 1/2 teaspoons vanilla extract

2 1/2 cups all-purpose flour

1 1/4 teaspoons baking soda

1/2 teaspoon Diamond Crystal kosher salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground allspice

1/4 teaspoon ground cloves

1 cup chopped walnuts

3/4 cup chopped dates

2 cups raisins

Make the Cookie Dough

Preheat your oven to 375F and line a baking sheet with parchment paper.

In the bowl of a stand mixer, cream together the brown sugar, shortening, and butter until the mixture is light.

Add the beaten egg and vanilla and mix well. Then, with the mixer on low, pour in the buttermilk. The mixture might look curdled at this stage; that’s normal.

In a separate large bowl, whisk together the all-purpose flour, baking soda, salt, and all of the spices.

With the mixer on low speed, add the dry ingredients to the wet ingredients in four or five additions. Mix until the flour is just barely incorporated after each addition before adding the next.

Do not overmix.

Fold in the chopped walnuts, dates, and raisins with a spatula or on the lowest speed of the mixer until they are evenly distributed.

Bake the Cookies

Use a tablespoon or a small cookie scoop to drop the dough onto the prepared baking sheet.

Bake for ~10-13 minutes. The cookies are done when the centers are set and spring back lightly when touched.

Let the cookies cool on a wire rack completely.