Date Crunch Cookies Recipes

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CRUNCHY DATE ROUNDS



Crunchy Date Rounds image

I got this recipe as a young girl when I spent the summer with my great grandma. Now I make them for my family and they all love them. "Granny" lives on if only through my recipe box.

Provided by LAURA

Categories     Desserts     Cookies     Fruit Cookie Recipes     Date

Yield 12

Number Of Ingredients 9

2 ½ cups all-purpose flour
1 teaspoon baking soda
1 cup butter
½ cup packed brown sugar
2 teaspoons vanilla extract
1 cup white sugar
2 eggs
1 cup dates, pitted and chopped
1 cup sugar frosted corn flake cereal

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine flour and baking soda in a small mixing bowl.
  • Cream butter, brown sugar, vanilla and white sugar together. Beat in eggs. Mix well. Slowly blend in the flour mixture. Fold in the dates. Drop dough by teaspoonful into crushed corn flake cereal until coated.
  • Bake on ungreased cookie sheets for 10 to 15 minutes.

Nutrition Facts : Calories 390.7 calories, Carbohydrate 57.7 g, Cholesterol 71.7 mg, Fat 16.5 g, Fiber 1.8 g, Protein 4.4 g, SaturatedFat 10 g, Sodium 249.5 mg, Sugar 34.8 g

DATE COOKIES



Date Cookies image

These wonderful, chewy date cookies are chock-full of dates and chopped pecans. Bake the cookies for your family or take them to the bake sale.

Provided by Diana Rattray

Categories     Dessert

Time 1h34m

Number Of Ingredients 13

For the Date Filling:
8 ounces dates (pitted, chopped)
3/4 cup water (warm)
1/4 cup​ ​ sugar (granulated)
For the Cookie Batter:
1/2 cup butter (or margarine, softened)
1 cup brown sugar (packed)
1 large egg (beaten)
1/4 cup water (warm)
1 teaspoon vanilla extract
2 cups flour (all-purpose)
3/4 teaspoon baking soda
1/4 teaspoon salt

Steps:

  • Gather the ingredients.
  • In a medium bowl, combine the flour, baking soda, and salt; whisk or stir to blend and set aside.
  • In a large mixing bowl with an electric mixer , beat the butter and sugar together until light and fluffy, about 2 to 3 minutes. Add the eggs, one at a time, beating after each addition, then add the vanilla and beat until smooth and blended.
  • Add the dry ingredients and mix on the lowest speed just until blended, then fold in the chopped dates and pecans. Refrigerate the dough for 1 hour.
  • Position a rack in the center of the oven and preheat to 350 F. Line baking sheets with parchment paper.
  • Drop the cookie dough by rounded tablespoons onto the baking sheets, leaving 2 inches between the cookie mounds.
  • Bake the cookies until set and the edges are lightly browned, 10 to 14 minutes.
  • Let the cookies cool in the pan for 5 minutes, then transfer them to a rack to cool completely.

Nutrition Facts : Calories 170 kcal, Carbohydrate 21 g, Cholesterol 29 mg, Fiber 1 g, Protein 2 g, SaturatedFat 4 g, Sodium 87 mg, Sugar 12 g, Fat 9 g, ServingSize 36 servings, UnsaturatedFat 0 g

DATE COOKIES



Date Cookies image

These date cookies with a base of oatmeal are perfectly sweet and delicious. The addition of walnuts gives them a nice crunch and the hint of cinnamon complements the flavor of the dates. You can make the dough ahead of time and bake the cookies later if you prefer. This recipe produces cookies that are crispy on the edges and soft and chewy on the inside--a winning combination

Provided by Food Network Kitchen

Categories     dessert

Time 2h10m

Yield about 2 dozen

Number Of Ingredients 9

1 stick (8 tablespoons) unsalted butter, at room temperature
1/2 cup packed brown sugar
1/3 cup granulated sugar
1 large egg, at room temperature
1 1/2 cups old-fashioned rolled oats
1/2 cup all-purpose flour
1/2 teaspoon ground cinnamon
3/4 cup chopped Medjool dates (about 5 dates)
1/2 cup chopped walnuts

Steps:

  • Mix the butter, brown sugar and granulated sugar in a large bowl with an electric mixer on medium speed until creamy. Turn the mixer to low, add the egg and mix well to combine. Add the oats, flour and cinnamon and mix on low until combined. Fold in the dates and walnuts with a wooden spoon or rubber spatula. Cover the bowl and refrigerate for at least 1 hour and up to 2 days.
  • When you're ready to bake, preheat the oven to 350 degrees F; line a baking sheet with parchment.
  • Scoop mounds of dough with a cookie scoop (about 1 1/2 tablespoons per cookie) and place on the prepared baking sheet, leaving about 2 inches between cookies.
  • Bake on the middle rack until golden around the edges, 10 to 12 minutes. Cool the cookies on the baking sheet for about 10 minutes, then transfer to a cooling rack. Repeat with the remaining dough.

DAVE'S CHRISTMAS CRUNCH COOKIES



Dave's Christmas Crunch Cookies image

These cookies are so much fun to make and so easy. I love to make them during the holidays and especially for our cookie swap, but they are great any time. I guess you could add the chocolate chips and butterscotch into the cookies, but I like the sweetness it adds as a glaze.

Provided by Food Network

Categories     dessert

Time 1h10m

Yield 1 dozen

Number Of Ingredients 6

1 cup sugar
1 cup light corn syrup
1 cup peanut butter, creamy or crunchy
6 cups puffed rice cereal (recommended: Rice Krispies)
1 cup semisweet chocolate chips, melted
1 cup butterscotch chips, melted

Steps:

  • For the cookies: In a medium saucepan, bring the sugar and corn syrup to a boil and then reduce to a simmer. Remove from heat, stir in the peanut butter, and then fold in the puffed rice. Let cool until cool enough to touch. Spread waxed paper to cover a 2-foot long area. Press cookie batter, 1/2-inch thick, onto waxed paper. Cut cookies with cookie cutters, and then transfer to a cookie sheet.
  • For the glaze: Melt chocolate and butterscotch separately in a double boiler over barely simmering water or in the microwave at 50 percent power.
  • In a medium bowl, combine melted chocolate and butterscotch. Using the back of a metal spoon, drizzle glaze over the cookies. Set aside until glaze sets, about 15 to 20 minutes.

CHEWY DATE COOKIES



Chewy Date Cookies image

Brown sugar, cinnamon, lemon peel and chewy dates make a memorable flavor combination in this old-fashioned favorite, which comes straight from our Test Kitchen ovens. Ideal as a light dessert or slimmed-down snack the sweet treats won't last long in your cookie jar!

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 2-1/2 dozen.

Number Of Ingredients 12

1/3 cup butter, softened
2/3 cup packed brown sugar
1 large egg
3/4 cup all-purpose flour
2/3 cup whole wheat flour
2 teaspoons grated lemon zest
1-1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 cup fat-free milk
1 cup chopped dates

Steps:

  • In a bowl, cream butter and brown sugar. Add egg; mix well. Combine the flours, lemon zest, baking powder, cinnamon, nutmeg and salt; add to creamed mixture alternately with milk, beating well after each addition. Stir in dates., Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 325° for 13-15 minutes or until golden brown. Remove to wire racks to cool. Store in an airtight container.

Nutrition Facts : Calories 77 calories, Fat 2g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 57mg sodium, Carbohydrate 14g carbohydrate, Fiber 1g fiber), Protein 1g protein.

DATE "TURNOVER" COOKIES



Date

I looked through the date recipes; I couldn't believe there were no date turnovers. This is a classic, classic cookie - I adapted this recipe from The Canadian Farm Cookbook, of 1911. A big, not-too-rich cookie - I could eat'em for breakfast.

Provided by Jenny Sanders

Categories     Drop Cookies

Time 1h

Yield 24 cookies

Number Of Ingredients 11

1 cup chopped dates
1 cup water
3 cups rolled oats
2 cups whole wheat flour
2 cups dark brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup butter, melted
2 eggs, beaten
1 teaspoon baking soda
2/3 cup buttermilk

Steps:

  • Cook the dates and water together, stirring frequently, until soft and amalgamated.
  • Let cool.
  • Preheat the oven to 325°F.
  • Butter a large cookie sheet.
  • Stir together the dry ingredients.
  • Beat together the cooled melted butter and eggs, then beat in the buttermilk.
  • Mix the beaten butter and egg mixture into the dry ingredients, adding a little more buttermilk if needed to make a soft dough.
  • Drop half the dough by spoonfuls onto the cookie sheet.
  • Space them well apart.
  • Divide the filling evenly over the cookie bases.
  • Spoon the remainder of the dough over the cookies.
  • Bake for 20 minutes.

Nutrition Facts : Calories 205.7, Fat 5.2, SaturatedFat 2.7, Cholesterol 28.1, Sodium 125.3, Carbohydrate 37.9, Fiber 2.8, Sugar 22.9, Protein 4

DATE AND NUT COOKIES



Date and Nut Cookies image

Loaded with ample doses of sweet dates, raisins, and buttery pecans, this easy recipe for drop cookies from reader Jackie Schulman of Tucker, Georgia, creates a homey and irresistible teatime dessert. There won't be a crumb left of these moist, cakey goodies.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h

Yield Makes 60

Number Of Ingredients 13

2 cups all-purpose flour, (spooned and leveled)
2 teaspoons baking powder
3/4 pound dates, pitted and roughly chopped
2 cups pecans, roughly chopped
1/2 cup dark raisins
1/2 cup golden raisins
3 large eggs
1/2 cup plus 2 tablespoons sugar
2/3 cup vegetable oil
2 tablespoons fresh lemon juice
2 teaspoons pure vanilla extract
1/2 teaspoon coarse salt
1/2 teaspoon ground cinnamon

Steps:

  • Preheat oven to 350 degrees, with racks in upper third and middle. In a medium bowl, whisk together flour and baking powder. Add dates, pecans, and raisins, and stir with a wooden spoon until fruit and nuts are coated. In a small bowl, whisk together eggs, 1/2 cup sugar, oil, lemon juice, vanilla, and salt. Add to flour mixture and stir until combined.
  • In another small bowl, stir together 2 tablespoons sugar and cinnamon. Drop dough by rounded tablespoons, 1 inch apart, onto parchment-lined baking sheets. Sprinkle with cinnamon sugar. Bake until cookies are golden at edges, about 15 minutes, rotating sheets halfway through. Transfer cookies to wire racks and let cool completely.

Nutrition Facts : Calories 197 g, Fat 10 g, Fiber 2 g, Protein 2 g

OATMEAL-DATE COOKIES



Oatmeal-Date Cookies image

Add chopped nuts to make these cookies even crunchier. After beating in the dry ingredients, stir up to one cup of pecans, walnuts, or almonds into the dough. To make the cookies all the same size, use a measuring tablespoon to scoop the dough, then level off.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 50m

Yield Makes 5 dozen

Number Of Ingredients 12

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

Steps:

  • Preheat oven to 375 degrees. In a large bowl, beat 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 the remaining ingredients 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.

Nutrition Facts : Calories 88 g, Fat 3 g, Protein 1 g

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