DATE OATMEAL COOKIES
In making cookies for Christmas I was trying to keep in mind what I had in my cabinets (instead of running out for more supplies). I found a recipe in the "More With Less" cookbook that looked interesting. I adapted it pretty heavily based on what I had. These are soft cookies that spread a ton while baking. They are a little crumbly but had a lovely soft, almost old fashioned molasses type taste. Sucanat is unrefined sugar. It has a lovely taste and more redeeming social value then refined sugar. If you don't have it, though, brown sugar would be a fine replacement.
Provided by ladypit
Categories Drop Cookies
Yield 5 dozen
Number Of Ingredients 12
- Preheat the oven to 350 degrees.
- Cream together the butter, sucanat, and eggs.
- In a different bowl combine the flour through all spice.
- Add the flour to the butter mixture alternating with the milk until it is all combined.
- Stir in the oatmeal and dates.
- Drop by teaspoons onto a cookie sheet sprayed with cooking spray.
- Bake for 10-12 minutes or until slightly browned.
- Immediately remove from pans onto a rack to cool.
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
Yield Makes 5 dozen
Number Of Ingredients 12
- 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
DATE FILLED OATMEAL COOKIES
This makes a huge batch, cut the recipe in half if desired. These cookies are best if they sit for a couple of days to soften. They freeze well also. From Company's Coming Cookie cookbook.
Provided by Martina
Yield 84 cookies
Number Of Ingredients 10
- Cream butter and sugar together well.
- Slowly mix in milk.
- Add remaining ingredients.
- Mix well.
- Chill for 1 hour.
- Roll out fairly thin on lightly floured board.
- Cut into 2 1/2-inch rounds.
- Place on ungreased baking sheets.
- Bake in 350°F oven for 8-10 minutes.
- Fill with Date Filling, to form a sandwich.
- For date filling: combine dates, sugar and water in saucepan.
- Bring to a boil.
- Simmer, stirring often, until mushy and thickened.
- Add more water if too dry, or simmer longer if too runny.
- Cool and spread between cookies.
OATMEAL DATE COOKIES
- 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
HEALTHY OATMEAL, DATE AND CHOCOLATE CHUNK COOKIES
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
Yield About 30 cookies
Number Of Ingredients 11
- 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.
OATMEAL DATE SPICE COOKIES
- Preheat oven to 375 degrees F.
- Combine cake mix, melted butter, flour, eggs, pumpkin pie spice, and vanilla in large bowl. Beat with a hand mixer for 1 minute, or until well blended. Stir in oats, walnuts and dates. Drop heaping tablespoons of dough onto an ungreased cookie sheet, spacing cookies 2 inches apart. Bake for 10 minutes, or until edges begin to brown. Cool cookies on cookie sheet for 5 minutes and then transfer cookies to a cooling rack or platter.
OATMEAL DATE COOKIES
- Preheat oven to 350°F.
- Coarsely chop dates. In a 3-quart saucepan melt butter over low heat and remove pan from heat. Add brown sugar, stirring until smooth, and sift flour, baking soda, and salt over butter mixture. In a cup lightly beat egg and stir into flour mixture with vanilla, oats, and dates until combined well.
- Onto 2 large ungreased baking sheets spoon slightly rounded tablespoons dough about 2 inches apart. Roll dough into balls with floured hands, returning to sheets. Bake cookies in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden brown, about 18 minutes total. Transfer cookies to racks to cool. Cookies keep in an airtight container about 1 week.
DATE FILLED COOKIES
- Preheat oven to 350 degrees F (175 degrees C).
- In a small saucepan over low heat, mix dates, sugar and 1/2 cup of water. Bring to a boil, and cook for 15 minutes, or until thick and smooth. Set aside to cool.
- Cream butter and brown sugar together until smooth. Gradually mix in flour, baking soda, and salt. Add the oatmeal and mix well. Stir in 2 to 4 tablespoons of water. Form the dough into a ball and refrigerate for 15 minutes.
- On a floured surface, roll dough to 1/8 inch thickness and cut into 2 inch rounds. Place 1/2 of the rounds on cookie sheets. Spoon date mixture in the center of each round and top with another round. Press edges firmly together.
- Bake 15 minutes in the preheated oven, or until browned.
Nutrition Facts : Calories 129.1 calories, Carbohydrate 22.1 g, Cholesterol 10.2 mg, Fat 4.2 g, Fiber 1.1 g, Protein 1.6 g, SaturatedFat 2.5 g, Sodium 90.6 mg, Sugar 12.6 g
OATMEAL DATE COOKIES
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
Yield Makes 16 cookies
Number Of Ingredients 10
- 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.
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Top Asked Questions
How do you make cookies with oats and dates?In a separate bowl, combine flour, oats, dates, baking soda, salt, and cinnamon. Add flour mixture gradually to butter mixture, mixing just until combined. Stir in nuts. Drop dough by tablespoonful onto ungreased baking sheets. Bake 12-14 minutes, until golden brown. Transfer cookies to wire racks to cool. Cook time is per baking sheet.
How long to bake oatmeal cookies at 350?Add eggs and vanilla; beat well. Combine flour, salt and soda. Add to creamed mixture, mixing well. Stir in the uncooked oats and chopped dates. Drop dough by rounded teaspoonfuls onto lightly greased cookie sheets. Bake at 350 degrees for 10 to 12 minutes (centers will be slightly soft).
What are the best oatmeal cookies to make?Oatmeal Date Cookies that are chewy and soft in the center but crispy on the edges! The perfect oatmeal cookie filled with chewy dates and crunchy pecans. Preheat oven to 300ºF. In a medium bowl, combine flour, soda, salt and oats.
How to make oatmeal cookies with a stand mixer?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.