Heavenly Date Oatmeal Cookies
These Heavenly Date Oatmeal Cookies are a delightful twist on traditional holiday treats. Inspired by a rustic recipe from the 'More With Less' cookbook, this version thrives on pantry staples, making them an ideal choice for last-minute baking. The cookies are incredibly soft and have a unique, almost molasses-like flavor, thanks to the use of sucanat, an unrefined sugar that lends both taste and character. As they bake, the cookies spread generously, creating a delightful crumbly texture and a warm aroma that fills the kitchen. Perfect for sharing, these cookies will quickly become a holiday favorite and a staple at your baking repertoire.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
Butter or margarine
1/2 cup (Softened)
Sucanat or brown sugar
1 cup (Packed)
Eggs
3 (Large)
Whole wheat pastry flour
1 1/2 cups (Sifted)
Salt
1/2 teaspoon ( )
Baking soda
1 teaspoon ( )
Baking powder
1 teaspoon ( )
Ground cinnamon
1 teaspoon ( )
Ground allspice
1/2 teaspoon ( )
Skim milk
1/2 cup ( )
Rolled oats
2 cups (Quick cooking or regular (not instant))
Chopped dates
1 1/2 cups (Pitted and chopped)
Instructions
1
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or lightly spray with cooking spray.
2
In a large mixing bowl, cream together the soft butter (or margarine) and sucanat (or brown sugar) until light and fluffy.
3
Add the eggs one at a time, beating well after each addition until fully incorporated.
4
In another mixing bowl, whisk together the whole wheat pastry flour, salt, baking soda, baking powder, ground cinnamon, and ground allspice until combined.
5
Gradually add the dry ingredients to the creamed mixture, alternating with the skim milk, mixing until just combined. Do not overmix.
6
Gently fold in the rolled oats and chopped dates until evenly distributed throughout the dough.
7
Drop teaspoonfuls of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
8
Bake in the preheated oven for 10-12 minutes, or until the edges are slightly golden brown and the centers are just set.
9
Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to wire racks to cool completely.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Heavenly Date Oatmeal Cookies?
They are a delightful, soft twist on traditional holiday treats inspired by a rustic recipe from the 'More With Less' cookbook.
What gives these cookies their unique molasses-like flavor?
The use of sucanat, an unrefined sugar, provides both a unique taste and character to the cookies.
Can I substitute sucanat if I don't have it?
Yes, you can use packed brown sugar as a substitute for sucanat in this recipe.
What type of flour is recommended for this recipe?
The recipe calls for 1 1/2 cups of sifted whole wheat pastry flour.
What kind of oats should be used?
You should use 2 cups of quick cooking or regular rolled oats, but avoid using instant oats.
How many eggs are required?
The recipe requires 3 large eggs, added one at a time.
What temperature should the oven be set to?
Preheat your oven to 350°F (175°C).
How long do these cookies need to bake?
Bake the cookies for 10-12 minutes until the edges are slightly golden brown.
Why should I space the cookies 2 inches apart?
These cookies spread generously while baking, so spacing them prevents them from merging.
What kind of dates should I use?
Use 1 1/2 cups of pitted and chopped dates for the best results.
Can I use margarine instead of butter?
Yes, the recipe allows for either 1/2 cup of softened butter or margarine.
What spices are included in the recipe?
The recipe uses 1 teaspoon of ground cinnamon and 1/2 teaspoon of ground allspice.
What kind of milk is needed?
The recipe specifies 1/2 cup of skim milk.
Should the flour be sifted?
Yes, the whole wheat pastry flour should be sifted before measuring or mixing.
What is the texture of these cookies?
They are incredibly soft with a delightful crumbly texture and a warm aroma.
How should I prepare the baking sheet?
Line the baking sheet with parchment paper or lightly spray it with cooking spray.
Do I use baking soda or baking powder?
The recipe uses both: 1 teaspoon of baking soda and 1 teaspoon of baking powder.
How much salt is in the recipe?
The recipe calls for 1/2 teaspoon of salt.
What is the first step in the mixing process?
The first step is to cream together the soft butter and sucanat until light and fluffy.
How should dry ingredients be added to the wet ingredients?
Gradually add the dry ingredients to the creamed mixture, alternating with the skim milk.
Is it okay to overmix the dough?
No, you should mix until just combined to ensure the correct texture.
When should I add the oats and dates?
Gently fold in the rolled oats and chopped dates at the end, after the wet and dry ingredients are combined.
What is the best way to portion the dough?
Drop teaspoonfuls of cookie dough onto the prepared baking sheet.
How do I know when the cookies are done?
The edges will be slightly golden brown and the centers will be just set.
How should the cookies be cooled?
Let them cool on the baking sheet for a few minutes before transferring to wire racks.
Are these cookies suitable for holiday baking?
Yes, they are described as an ideal choice for holiday favorites and last-minute baking.
Is sucanat a refined sugar?
No, sucanat is an unrefined sugar.
How many ingredients are in this recipe?
There are 12 ingredients in total.
Does this recipe include nuts?
No, the standard recipe focuses on dates and oats without nuts.
What makes this a pantry staple recipe?
It thrives on basic ingredients like flour, oats, sugar, and dried dates that many keep on hand.