Oatmeal Pecan And Date Sticky Biscuits Recipes

OATMEAL, PECAN, AND DATE STICKY BISCUITS

Steps:

• Position rack in center of oven; preheat to 375°F. Spray 10-inch-diameter cake pan with 2-inch-high sides with nonstick spray. Combine 1/2 cup brown sugar, butter, and corn syrup in medium saucepan. Whisk over medium heat until sugar dissolves and syrup is bubbling at edges, about 2 minutes. Remove from heat. Whisk in vanilla.
• Spread syrup evenly in prepared pan. Arrange pecans, rounded side down, in concentric circles in syrup. Mix 1/3 cup sugar, dates, and cinnamon in small bowl.
• Whisk first 5 ingredients in large bowl. Add diced butter. Rub in with fingertips until coarse meal forms. Add 3/4 cup buttermilk and toss, using fork, until moist clumps form, adding more buttermilk by tablespoonfuls if dough is dry. Gather dough into ball; flatten into rectangle.
• Roll dough out on floured parchment paper to 16x8-inch rectangle. Brush with 2 tablespoons melted butter. Sprinkle evenly with date mixture; press to adhere. Starting at 1 long side and using parchment as aid, roll up jelly-roll style. Cut dough log crosswise into 8 equal pieces. Place 1 piece, cut side down, in center of pan; arrange remaining 7 pieces around center. Press each to flatten slightly. Brush tops with 1 tablespoon melted butter.
• Bake biscuits until tester inserted into dough comes out clean and syrup is bubbling thickly, about 35 minutes. Remove biscuits from oven and let stand 1 minute. Place platter over pan. Using oven mitts, hold pan and platter together and invert. Lift off pan; scrape syrup left in pan over biscuits. Cool at least 30 minutes. Serve warm or at room temperature.

OATMEAL DATE COOKIES

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.

OATMEAL-DATE COOKIES

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.

OATMEAL, DATE, PECAN AND CHOCOLATE CHIP COOKIES

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.)

OATMEAL PECAN COOKIES

Steps:

• In a bowl, cream shortening and sugars. Add eggs and vanilla. Combine flour, baking soda and salt; gradually add to creamed mixture. Stir in oats and nuts. Chill for 30 minutes. , Shape into 1-1/2-in. balls; place 2 in. apart on greased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Cool on wire racks.

JUMBO PECAN DATE OATMEAL COOKIES

Steps:

• Beat butter and sugars at med. speed with electric mixer until light and fluffy. Reduce speed to low and add flour, baking soda, vanilla, salt , cinnamon and eggs. Mix just until blended, scraping bowl occasionally. With spoon, stir in oats, dates and pecans.
• Drop cookie dough by level 1/4 cup 3 inches apart on ungreased cookie sheets.
• Bake cookies for about 20 to 25 minutes in a 350°F preheated oven.
• Remove from sheet and cool on wire rack.

GRANDMA'S CRISPY DATE AND PECAN COOKIES

Steps:

• Place coconut in a shallow bowl.
• Stir sugar, margarine, and eggs together in a heavy skillet on the stove, with the burner off. Add pecans and dates. Cook over medium heat, stirring continuously, until thickened, about 10 minutes.
• Stir in rice cereal and vanilla extract. Remove from the heat and quickly roll mixture into 1-inch balls. Roll balls in coconut to coat and place on waxed paper to cool.

OATMEAL-DATE-PECAN COOKIES

Steps:

• Preheat oven to 350°F.
• Melt butter.
• Add brown sugar and stir until smooth.
• In a medium bowl, combine flour, whole wheat flour, baking soda, oats and salt.
• Combine butter mixture with dry ingredients.
• Add egg, vanilla and dates.
• Fold in pecans and mix well.
• Lightly grease a baking sheet.
• Spoon mixture by tablespoon onto sheet.
• Bake 12-15 minutes until tops are dry to the touch.