Recipe courtesy of
Shadi Hasanzadenemati
for
Food Network Kitchen
Recipe courtesy of
Shadi Hasanzadenemati
for
Food Network Kitchen
Watch how to make this recipe.
Date Cookies
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- Level: Easy
- Total: 2 hr 10 min
- Active: 20 min
- Yield: about 2 dozen
-
- Nutritional Analysis
- Per Serving
- Calories
- 121
- Total Fat
- 6 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 18 milligrams
- Sodium
- 4 milligrams
- Carbohydrates
- 17 grams
- Dietary Fiber
- 1 grams
- Sugar
- 11 grams
- Protein
- 2 grams
These date cookies with a base of oatmeal are perfectly sweet and delicious. The addition of walnuts gives them a nice crunch and the hint of cinnamon complements the flavor of the dates. You can make the dough ahead of time and bake the cookies later if you prefer. This recipe produces cookies that are crispy on the edges and soft and chewy on the inside--a winning combination
- Level: Easy
- Total: 2 hr 10 min
- Active: 20 min
- Yield: about 2 dozen
-
- Nutritional Analysis
- Per Serving
- Calories
- 121
- Total Fat
- 6 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 18 milligrams
- Sodium
- 4 milligrams
- Carbohydrates
- 17 grams
- Dietary Fiber
- 1 grams
- Sugar
- 11 grams
- Protein
- 2 grams
Ingredients
Directions
- Mix the butter, brown sugar and granulated sugar in a large bowl with an electric mixer on medium speed until creamy. Turn the mixer to low, add the egg and mix well to combine. Add the oats, flour and cinnamon and mix on low until combined. Fold in the dates and walnuts with a wooden spoon or rubber spatula. Cover the bowl and refrigerate for at least 1 hour and up to 2 days.
- When you’re ready to bake, preheat the oven to 350 degrees F; line a baking sheet with parchment.
- Scoop mounds of dough with a cookie scoop (about 1 1/2 tablespoons per cookie) and place on the prepared baking sheet, leaving about 2 inches between cookies.
- Bake on the middle rack until golden around the edges, 10 to 12 minutes. Cool the cookies on the baking sheet for about 10 minutes, then transfer to a cooling rack. Repeat with the remaining dough.
Cook’s Note
Do not overbake or the cookies will be dry. The cookies will be pretty soft fresh out of the oven, so give them a few minutes to set before moving them to a cooling rack. Store in an airtight container for up to 3 days.
