Zest and juice one orange into separate bowls. I love the sweetness of dates, and I cut up 25 pitted dates into a bowl and set it aside. Next, weigh or measure the sugars into another bowl. Finally, weigh or measure the flour, oats, baking soda, baking powder, salt, cinnamon and run a whisk through to blend.
In your mixer bowl, add the butter and mascarpone and blend till incorporated. Now, add the sugars and mix for 1 minute at medium speed. Next, add the vanilla extract, orange juice, orange zest, and the egg and mix for a minute or until there is no more egg color left. Scrape down the sides and now add the flour mixture. Finally, add the dates, walnuts, and raisins and blend for 30 seconds.
Take the bowl and cover loosely with plastic wrap and refrigerate for an hour. Of course, you can do longer; it will not hurt the cookie dough.
Preheat the oven to 350°. I use a medium cookie scoop to get even size cookies. Add twelve scoops to a half-sheet pan covered with parchment paper. Next, take a flat bottom water glass and lightly press it down on the mounds to flatten them out just a little. Bake for 12-13 minutes. Leave them on the pan for a minute before moving them to a cooling rack. Enjoy.