Healthy Oatmeal Date And Chocolate Chunk Cookies Recipes

OATMEAL DATE COOKIES

Oatmeal Date Cookies image

These cookies are easy to make and one of my favorites.

Provided by M. Souder

Categories Desserts Cookies Oatmeal Cookie Recipes

Yield 24

Number Of Ingredients 12

Ingredients

2 cups all-purpose flour
1 teaspoon baking powder
¾ teaspoon baking soda
½ teaspoon salt
1 cup packed brown sugar
1 cup shortening
3 eggs
½ cup white sugar
1 teaspoon vanilla extract
2 cups quick cooking oats
1 cup dates, pitted and chopped
½ cup chopped walnuts

Steps:

Preheat oven to 375 degrees F and grease cookie sheets.
In separate bowl, sift together flour, baking powder, baking soda and salt. Set aside.
In a large bowl, cream together shortening and both sugars until light and fluffy, using electric mixer at medium speed.
Add eggs, one at a time, beating well after each. Blend in vanilla.
Gradually add dry ingredients to creamed mixture, mixing well with spoon.
Stir in oats, dates and walnuts.
Drop dough by teaspoonfuls, about 2 inches apart, on cookie sheet.
Bake for 8 minutes or until lightly browned. Remove from cookie sheets to cool on racks.

Nutrition Facts : Calories 232.7 calories, Carbohydrate 30.7 g, Cholesterol 23.3 mg, Fat 11.3 g, Fiber 1.6 g, Protein 3.3 g, SaturatedFat 2.6 g, Sodium 120.2 mg, Sugar 17.2 g

DATE OATMEAL COOKIES WITH MILK CHOCOLATE CHIPS

Date Oatmeal Cookies With Milk Chocolate Chips image

Don't let the name fool you into thinking this will taste like a healthy cookie ... it tastes great. I had a few things I needed to use up in the pantry and wow it worked and worked well. This makes a great chewy cookie. Option: Instead of using milk chocolate chips get a chocolate bar break along the individual lines and lay on a cookie as it comes out of the oven. Top with another hot cookie and move to rack to cool.

Provided by Ceezie

Categories Drop Cookies

Time 25m

Yield 4-6 dozen

Number Of Ingredients 13

Ingredients

1/4 cup shortening
3/4 cup butter, softened
1 1/3-1 1/2 cups brown sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon baking soda
3 cups oatmeal (either old fashioned or quick cooking)
1 teaspoon apple pie spice
1 teaspoon cinnamon
8 ounces chopped dates (sugared)
1 cup milk chocolate chips
sugar, in the raw

Steps:

Preheat oven to 350 degrees.
Cream the shortening, butter and sugar together. Add the eggs and vanilla. Mix together well.
Add flour, baking soda, spices and oatmeal. Mix in dates and chocolate chips.
Scoop out a tbsp of dough onto a parchement paper lined cookie sheet. Get 2 plates one with a bit of water on it and one with sugar in the raw. Dip the bottom of a glass in the water then in the sugar in the raw. Press this on top of the cookie just to flatten, repeat with each cookie.
Bake for 8-10 minutes.
Option: Instead of using milk chocolate chips get a chocolate bar break along the individual lines and lay on a cookie as it comes out of the oven. Top with another hot cookie and move to rack to cool.

OATMEAL, DATE, PECAN AND CHOCOLATE CHIP COOKIES

Oatmeal, Date, Pecan and Chocolate Chip Cookies image

Provided by Leah Balk

Categories Cookies Chocolate Dessert Bake Quick & Easy Date Pecan Fall Bon Appétit St. Louis Missouri

Yield Makes about 2 dozen

Number Of Ingredients 12

Ingredients

1 1/2 cups old-fashioned oatmeal
1/2 cup all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup (1 stick) unsalted butter, room temperature
2/3 cup firmly packed dark brown sugar
1/2 cup sugar
1 egg
1 teaspoon vanilla
3/4 cup chopped pitted dates (about 5 ounces)
3/4 cup chopped pecans (about 3 ounces)
2/3 cup semisweet chocolate chips

Steps:

Preheat oven to 375°F. Grease 2 heavy large cookie sheets. Mix first 4 ingredients together in medium bowl. Using electric mixer, cream butter and both sugars in large bowl until light and fluffy. Beat in egg and vanilla. Mix in oatmeal mixture. Stir in remaining ingredients. Drop rounded tablespoons of dough about 2 inches apart onto prepared cookie sheets. Flatten cookies slightly with spoon. Bake until brown, about 10 minutes. Cool 5 minutes on cookie sheets. Transfer cookies to rack and cool completely. (Can be prepared 4 days ahead. Store in airtight container.)

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