Oatmeal Pecan And Date Sticky Biscuits Recipes

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SOFT & CHEWY OATMEAL DATE COOKIES



Soft & Chewy Oatmeal Date Cookies image

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.

Provided by Jenn

Categories     Dessert

Time 33m

Number Of Ingredients 12

2 1/4 cups all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1 cup quick oats
1 cup packed brown sugar
1/2 cup sugar
1 cup butter (softened)
2 Tbsp. honey
2 tsp. vanilla extract
2 large eggs
1 1/2 cups diced Sunsweet Dates
1/2 cup pecans (chopped)

Steps:

  • Preheat oven to 300ºF.
  • In a medium bowl, combine flour, soda, salt and oats. Mix with a wire whisk and set aside.
  • In an electric mixer bowl, combine sugars and mix to combine. Add in butter and blend until a creamy, grainy paste.
  • Scrape down sides of bowl then add honey, vanilla and eggs. Mix at medium speed until light and fluffy.
  • Add the flour mixture, dates and pecans and blend at low speed until just combined. Don't overmix!
  • Drop by rounded tablespoons onto ungreased cookie sheets. Bake for 18-22 minutes or until cookies are light golden brown. Immediately transfer cookies with a spatula to a cooling rack. Eat and enjoy!

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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