Oatmeal-Date cookies adopted from a recipe in Cooks Illustrated
3 C rolled oats
1 1/2 C whole wheat flour
1/2 t salt
1/2 t baking powder
1/4 t grated nutmeg
1 t cinnamon
1/2 pound unsalted butter, at room temperature
1 C light brown sugar
3/4 C granulated sugar
2 large eggs
1/2 t vanilla
1 1/2 chopped dates (I used twelve whole dates, removed the pit and chopped them into 1/4″ blobules.)
- Preheat oven to 350°F. Line too cookie sheets with parchment paper
- Mix the dry ingredients (oats, flour, salt, baking powder, nutmeg, cinnamon) in a medium bowl.
- In an electric mixer, cream the butter. Add the brown and granulated sugar gradually. Beat 3 minutes, or until fluffy. Beat in the eggs and vanilla.
- Stir the dry ingredients into the butter-egg-sugar mixture. Add the chopped dates.
- Scoop out 2″ balls of dough, spaced 2″ apart. (You’ll get about 6 per cookie sheet if you offset the pattern.)
- Cook 22 minutes, or until the edges turn golden brown. Don’t overbake.
- Let cool a half hour.
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I could never get into dates. What’s the thrill about them?
They’re a change of pace from raisins.
(In this particular recipe, they work very well; you’d hardly know they’re dates
I prefer dried cranberries (Craisins) to dates or raisins anyday. It’s worth a try, trust me.
I love dates. I’m going to have to try this one out. Amazing that they take 22 minutes to cook. Normally, cookies take 11 minutes or so. I bet they’re yummy!