Oatmeal Cookies With Dates And Bittersweet Chocolate Recipes

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HEALTHY OATMEAL, DATE AND CHOCOLATE CHUNK COOKIES



Healthy Oatmeal, Date and Chocolate Chunk Cookies image

These cookies don't taste "healthy," which makes them the perfect way to avoid breaking any eat-better resolutions. Toasting the oats before adding them to the batter helps maintain their chewy texture, even after baking.

Provided by Food Network Kitchen

Categories     dessert

Time 50m

Yield About 30 cookies

Number Of Ingredients 11

1 1/2 cups rolled oats
2/3 cup packed dark brown sugar
6 tablespoons unsalted butter, at room temperature
1 large egg
1 teaspoon vanilla extract
3/4 cup whole wheat pastry flour or white whole wheat flour
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon fine salt
3/4 cup chopped pitted dates
1/2 cup semisweet chocolate chunks

Steps:

  • Position racks in the upper and lower thirds of the oven and preheat the oven to 350 degrees F.
  • Spread the oats out on a baking sheet and bake until light golden brown, 10 to 12 minutes. Reserve 1/4 cup of the oats for sprinkling and transfer the remaining oats to a medium mixing bowl to cool. Line two baking sheets with parchment paper.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the sugar and butter on medium-high speed until lighter in color and slightly fluffy, about 5 minutes, scraping down the sides of the bowl several times. Beat in the egg and vanilla until very fluffy, 2 to 3 minutes more.
  • In the mixing bowl with the cooled oats, add the flour, cinnamon, baking powder and salt, and mix to combine. Reduce the mixer speed to low, then add the flour mixture to the butter and beat until just combined. Stir in the dates and chocolate by hand.
  • Drop level tablespoons of the dough on the baking sheets, leaving at least 1-inch of space around each cookie, about 30 cookies total. Sprinkle the cookies with the reserved toasted oats. Bake until the cookies are lightly golden, 12 to 15 minutes. Cool the cookies for 5 minutes on the baking sheets, then transfer to cooling racks to cool completely.

CHOCOLATE OATMEAL COOKIES



Chocolate Oatmeal Cookies image

Energy packed cookies that please even a finicky teenager! Raisins can be substituted for chocolate chips.

Provided by Norcal

Categories     Desserts     Cookies     Oatmeal Cookie Recipes

Time 30m

Yield 36

Number Of Ingredients 13

1 cup all-purpose flour
3 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
½ cup margarine
½ cup brown sugar
½ cup white sugar
1 egg
1 teaspoon vanilla extract
1 ¼ cups rolled oats
½ cup semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Stir together the flour, cocoa, baking powder, baking soda, salt and cinnamon; set aside.
  • In a large bowl, cream together the margarine, brown sugar and white sugar. Beat in the egg and vanilla. Stir in the dry ingredients using a wooden spoon. Mix in the oats and chocolate chips. Drop by tablespoonfuls onto cookie sheets, leaving 2 inches between cookies.
  • Bake for 8 to 10 minutes in the preheated oven, or until lightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 78.6 calories, Carbohydrate 11.1 g, Cholesterol 5.2 mg, Fat 3.6 g, Fiber 0.7 g, Protein 1.1 g, SaturatedFat 1 g, Sodium 92.1 mg, Sugar 6.1 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

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

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

DOUBLE DATE DELIGHT OATMEAL COOKIES



Double Date Delight Oatmeal Cookies image

Make and share this Double Date Delight Oatmeal Cookies recipe from Food.com.

Provided by Recipe Junkie

Categories     Dessert

Time 22m

Yield 48 cookies

Number Of Ingredients 10

1 cup butter (2 sticks)
1 cup packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
3 cups quick oats
2 (8 ounce) packages amport chopped dates

Steps:

  • Cream butter and both sugars together.
  • Then add eggs and vanilla and combine well.
  • Next, add flour, baking soda and cinnamon and combine into ingredients.
  • Finally add quick oats and dates and mix together.
  • Use a teaspoon to drop mix onto ungreased cookie sheet.
  • Bake for 11 to 12 minutes at 350 or until golden brown.

Nutrition Facts : Calories 123, Fat 4.4, SaturatedFat 2.6, Cholesterol 19, Sodium 58.6, Carbohydrate 20.1, Fiber 1.4, Sugar 12.6, Protein 1.8

OATMEAL DATE COOKIES



Oatmeal Date Cookies image

Dates contribute a satisfying chew and rich butterscotch flavor to these oatmeal cookies. You'd be hard pressed to find a better oatmeal cookie recipe.

Provided by Roxana Jullapat

Categories     Dessert     snack     Cookies     Bake     Oat     Date     Cinnamon     Butter     Egg     Mixer     Vegetarian     Soy Free     Peanut Free     Tree Nut Free     Kid-Friendly

Yield Makes 16 cookies

Number Of Ingredients 10

8 tablespoons (1 stick/​115 g) unsalted butter, at room temperature
¼ cup (50 g) granulated sugar
½ cup packed (105 g) dark brown sugar
½ teaspoon kosher salt
1 teaspoon baking soda
½ teaspoon ground cinnamon
1 large egg
¾ cup (100 g) Sonora wheat flour, or any other heirloom wheat flour
¾ cup (80 g) old-​fashioned rolled oats
1 cup (145 g) chopped pitted Medjool dates (about 16 )

Steps:

  • In a stand mixer fitted with a paddle attachment, cream the butter and both sugars at medium speed until smooth, about 3 minutes. Add the salt, baking soda, and cinnamon and mix until well combined, 1 minute. Add the egg and mix for another minute. Add the flour and oats and mix on low speed until combined. Finally, add the dates in two additions to make sure they're distributed evenly throughout. The dough will be very soft at this point.
  • Transfer the dough to a sheet of parchment paper or plastic wrap. Flatten into a disk with your hands, then wrap tightly and refrigerate for at least 30 minutes (and up to 2 days)-​chilled dough will be much easier to handle.
  • Place two racks in the middle positions and preheat the oven to 350ºF. Line two baking sheets with parchment paper.
  • Divide the dough into 16 equal portions, about 1½ ounces (45 g) each. Working quickly so that the dough doesn't warm up, shape each portion into a ball with your hands. You can freeze the cookie dough balls for up to 2 weeks in a freezer bag to be baked from frozen at a later time. Place cookies on the prepared baking sheets, at least 3 inches apart to prevent the cookies from touching as they spread when they bake. Bake for 10 minutes, rotate the baking sheets and switch their positions in the oven, and bake for another 6 to 8 minutes, until the edges are brown and the middle is golden. Rotating and switching the sheets halfway through the baking process will ensure that the cookies bake evenly. Let the cookies cool completely on the baking sheets. The cookies keep well for a couple of days stored in an airtight container.

CHOCOLATE DATE COOKIES



Chocolate Date Cookies image

While these chocolate cookies are not completely sugar-free, they have no added sugar and only use dates for sweetness.

Provided by Kim

Categories     Desserts     Cookies     Fruit Cookie Recipes     Date

Time 55m

Yield 17

Number Of Ingredients 12

8 ounces pitted Deglet Noor dates
hot water as needed
1 cup chopped walnuts
2 tablespoons vegetable oil
1 egg
1 ½ teaspoons vanilla extract
¼ cup rolled oats
¼ cup dark cocoa powder (such as Hershey's® Special Dark)
¾ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon salt
½ cup dark chocolate chips

Steps:

  • Place dates in a small bowl and add enough hot water to cover. Allow to sit for 10 minutes to soften.
  • Preheat the oven to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper.
  • Remove dates from water, reserving soaking liquid. Combine dates, walnuts, and vegetable oil in the bowl of a large food processor. Pulse several times until mixture forms a paste and no large chunks of dates remain; this may take several minutes. If mixture is too dry, add soaking liquid, 1 tablespoon at a time, until a paste-like consistency is reached. Add egg and vanilla extract; pulse to combine. Add oats, cocoa powder, baking soda, cinnamon, and salt. Pulse until combined, scraping down the sides of the bowl as necessary. Fold in chocolate chips; dough will be very sticky.
  • Use a medium cookie scoop to place rounded balls of dough 1-inch apart on the prepared baking sheets. Press tops of dough down with damp fingers to flatten slightly.
  • Bake in the preheated oven until cookies are just set, 13 to 15 minutes. Allow to cool on the baking sheets for 5 minutes before removing to wire rack to cool completely. Keep stored in refrigerator until ready to serve.

Nutrition Facts : Calories 133 calories, Carbohydrate 15.8 g, Cholesterol 10.9 mg, Fat 8 g, Fiber 2.1 g, Protein 2.4 g, SaturatedFat 1.6 g, Sodium 96.4 mg, Sugar 8.6 g

CHOCOLATE-STUFFED OATMEAL COOKIES



Chocolate-Stuffed Oatmeal Cookies image

These big, chewy oatmeal cookies filled with soft chocolate ganache are perfect for sharing. To make the process a little simpler, you can prep and refrigerate the dough and the filling up to three days in advance. (You could also freeze them for even longer; just let them warm up a bit at room temperature to make them easier to work with.) The assembly is easy: Simply enrobe the truffled filling by stacking it between two pieces of dough and pressing the edges to seal. The stuffed cookie balls can be frozen for up to a month. Bake off a few at a time for warm, gooey cookies whenever the mood strikes.

Provided by Samantha Seneviratne

Categories     snack, cookies and bars

Time 3h

Yield 12 cookies

Number Of Ingredients 14

1/2 cup/115 grams unsalted butter (1 stick), at room temperature
3/4 cup/165 grams dark brown sugar
1/2 cup/100 grams granulated sugar
1 large egg
2 teaspoons pure vanilla extract
1 1/2 cups/150 grams quick-cooking or old-fashioned oats
1 cup/130 grams all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
3 tablespoons heavy cream
3/4 cup/115 grams finely chopped semisweet or bittersweet chocolate
1/2 teaspoon pure vanilla extract
A generous pinch kosher salt

Steps:

  • Prepare the cookie dough: In the bowl of a food processor, combine the butter and both sugars and process until combined. Add the egg and vanilla and pulse to combine, scraping down the sides of the bowl with a rubber spatula as needed.
  • Add the oats, flour, baking powder, cinnamon and salt, and process until combined and the oats have broken down a bit, scraping down the sides of the bowl occasionally.
  • Transfer the dough to a large piece of plastic wrap and use the sides of the plastic to shape it into a flat, 8-inch square that is about 1/2-inch thick. Chill until firm, at least 2 hours.
  • Prepare the filling: Heat the cream in a small saucepan or in a bowl in the microwave until hot. (Be careful: Cream loves to boil over.) Add the chocolate, vanilla and salt to the hot cream and let stand 2 minutes, then stir until smooth and uniform. (If not fully smooth, carefully heat a bit longer on the stovetop, stirring until smooth, or heat in the microwave in 5-second spurts, stirring after each blast, until smooth.) Transfer the filling to a large piece of plastic wrap and use the sides of the plastic to shape it into a 4- to 6-inch square. Chill until firm, at least 2 hours.
  • Heat the oven to 375 degrees. Line two rimmed baking sheets with parchment paper.
  • Cut the cookie dough into 24 equal pieces. Cut the chocolate filling into 12 equal pieces. (It's OK if the chocolate breaks a bit; just make sure you have 12 equal piles.) Flatten one piece of cookie dough slightly. Set a piece of chocolate filling into the center. Flatten another piece of cookie dough and set it on top of the chocolate filling. Use your hands to shape the cookie dough around the filling and then roll it into a neat ball. Repeat with the rest of the dough and filling.
  • Set 6 dough balls onto one of the prepared sheets. Bake until set and relatively flat, with just-golden edges, 14 to 16 minutes. Let cool for 5 minutes on the baking sheet, then transfer to a rack to cool completely. Repeat with the remaining cookies on the other baking sheet. Serve cookies warm or at room temperature.

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

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

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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2018-12-09 Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper and set aside. Roll out the cookies: Use a cookie scoop to roll the cookie dough into 2-inch balls. Place on the prepared baking sheets, leaving 2 inches between each cookie. Press the cookies down slightly, and sprinkle with flaky sea salt.
From playswellwithbutter.com


QUICK AND SIMPLE OATMEAL DATE COOKIES - EMILY LAURAE
2022-01-04 Step 1: Make the cookie dough. Mix the rolled oats, hazelnut flour, baking soda, and salt in a bowl. Mix the tahini, maple syrup, honey, and vanilla next into a small, separate bowl. Step 2: Mix well to form a thick and sticky dough. Finish by folding in the dates and chocolate. Step 3: Roll into cookie balls.
From emilylaurae.com


OATMEAL COOKIES WITH DATES AND BITTERSWEET CHOCOLATE – RECIPES …
2017-06-01 Whisk together the flour, oats, baking soda, cinnamon and salt in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the bittersweet chocolate chips and dates. Step 4. Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange about 2 inches apart on the prepared baking sheets and ...
From recipenet.org


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