Yield: Makes about 40 cookies
These chewy oatmeal cookies get warm, complex flavor from cardamom and caramelly Medjool dates. They won’t spread much and aren’t completely even in shape, which adds to their rustic appeal.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
The cookies have a very good flavor and are easy to make. However, I feel that the recommended cooking time is too short. After the longer of the specified times, 10 minutes, the cookies were still unbaked in the centers. Are they intended to appeal to folks who like cookie dough? Also, they are a little too sweet for my taste.
Wonderful. I doubled the recipe and froze them. The Cardamom is subtle, but really tasty.
Experience Paris like a local in this special episode of Moveable Feast with Fine Cooking. Host Pete Evans pays a visit to two culinary icons: chefs Patricia Wells and Guy…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?