My Recipe Box

Oatmeal Date Cookies

RATE IT

Makes about 40 cookies

  • by from Fine Cooking
    Issue 128

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.

  • 5-5/8 oz. (1-1/4 cups) unbleached all-purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. table salt
  • 3/8 tsp. ground cardamom
  • 4 oz. (1/2 cup) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp. pure vanilla extract
  • 3 cups old-fashioned rolled oats
  • 1-1/2 cups chopped, pitted Medjool dates

Position racks in the upper and lower thirds of the oven and heat the oven to 350˚F. In a medium bowl, whisk the flour, baking soda, salt, and cardamom.

In a stand mixer fitted with the paddle attachment (or in a large bowl, using a hand-held electric mixer), beat the butter and both sugars on medium speed until light and fluffy, about 3 minutes.

Add the eggs and vanilla, and beat until combined. On low speed, mix in the dry ingredients until combined. Using a wooden spoon or silicone spatula, fold in the oats and dates until evenly distributed.

Drop rounded tablespoons of dough about 2 inches apart onto two ungreased cookie sheets. Bake, rotating the sheets and swapping positions halfway through, until the cookies are firm and golden, 8 to 10 minutes. Transfer the sheets to cooling racks and let sit for 5 minutes. Transfer the cookies directly to the racks to cool completely. Repeat with the remaining dough on cooled cookie sheets.

nutrition information (per serving):
Calories (kcal): 100; Fat (g): fat g 3; Fat Calories (kcal): 25; Saturated Fat (g): sat fat g 1.5; Protein (g): protein g 2; Monounsaturated Fat (g): 1; Carbohydrates (g): carbs g 18; Polyunsaturated Fat (g): 0; Sodium (mg): sodium mg 65; Cholesterol (mg): cholesterol mg 15; Fiber (g): fiber g 1;

Photo: Scott Phillips

Wonderful. I doubled the recipe and froze them. The Cardamom is subtle, but really tasty.

I thought the cookies were undercooked when removed from the oven after 11 minutes, but once cooled they set up. Until I put them in the lidded cookie jar - then they became one big lump. These delightful cookies need to be stored uncovered or with parchment between. I'll make again for a group that will eat them quickly.

At first glance, I didn't expect these to be that different from a regular oatmeal-raisin cookie, but the chewy dates and oatmeal, plus the subtle cardamom taste, plus the not-too-sweet factor-- well, these add up to something special. These were a big hit at a potluck too.

These were a great hit today. I had two requests for the recipe. I didn't like the texture right after they were baked--too aggressively fiber-y, but once they'd sat a while they were very good: evenly moist and delicious. The cardamom + date combination made people ask what what was in them. I used a scoop and parchment, my usual procedure.

header

MEET THE CHEFS FROM SEASON ONE

Cookbooks, DVDs & More