DOUBLE DATE DELIGHT OATMEAL COOKIES
Wow! If you loooove dates, and you are looking for a cookie that's chock-full of these sweet, chewy members of the fruit family, then this is the cookie for you. So moist and delicious, it's hard to stop at just one! And the good news is, your overindulgence can be forgiven (slightly!) by the nutritional value inherent in the oats. The recipe comes from the back of a box of Amport chopped dates; you can use those, or for extra moistness you can buy whole dates and chop them yourself. Enjoy!
Provided by Veggie Girl NYC
Categories Drop Cookies
Time 42m
Yield 48 cookies, 48 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 Fahrenheit.
- Cream together the softened butter and the two sugars. Add eggs and vanilla and combine well.
- Sift together flour, baking soda, salt, and cinnamon; add this to butter mixture, blending well. Fold in oats and dates.
- Drop dough onto ungreased cookie sheets by heaped teaspoonful. Bake for 12-15 minutes or until golden brown. Remove cookies from baking sheet and place on racks to cool completely.
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
Categories Dessert
Time 50m
Yield 84 cookies
Number Of Ingredients 10
Steps:
- 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.
- Cool.
- 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.
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
Time 27m
Yield 5 dozen
Number Of Ingredients 12
Steps:
- 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.
OATMEAL-DATE COOKIES
Make and share this Oatmeal-Date Cookies recipe from Food.com.
Provided by breezermom
Categories Drop Cookies
Time 17m
Yield 5 dozen, 30 serving(s)
Number Of Ingredients 10
Steps:
- Cream shortening; gradually add the sugar, beating well. 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). Remove from cookie sheets while still warm; complete cooling on wire racks.
Nutrition Facts : Calories 155.7, Fat 7.4, SaturatedFat 1.9, Cholesterol 12.4, Sodium 126.1, Carbohydrate 21.6, Fiber 1.1, Sugar 14.1, Protein 1.6
NO BAKE - OAT DELIGHT COOKIES
My mom used to make these cookies when we were kids, at Easter she would make a well in the centre and add jelly beans to look like birds nests.
Provided by Nicoleb
Categories Drop Cookies
Time 20m
Yield 24-30 Cookies
Number Of Ingredients 7
Steps:
- Combine sugar, cocoa, butter or marg and milk in large sauce pan and bring to a boil.
- Remove from heat and add vanilla, coconut and rolled oats, stir until all in coated in chocolate mixture.
- Drop by the spoonful onto greased cookie sheet, etc and allow to cool before eating.
- These cookies set up best if cooled in the fridge.
Nutrition Facts : Calories 167.5, Fat 7.1, SaturatedFat 4.8, Cholesterol 10.9, Sodium 31.8, Carbohydrate 25.3, Fiber 2, Sugar 17.1, Protein 2.3
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