Date Nut Oatmeal Cookies Recipes

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OATMEAL-DATE COOKIES

Add chopped nuts to make these cookies even crunchier. After beating in the dry ingredients, stir up to one cup of pecans, walnuts, or almonds into the dough. To make the cookies all the same size, use a measuring tablespoon to scoop the dough, then level off.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 50m

Yield Makes 5 dozen

Number Of Ingredients 12



Oatmeal-Date Cookies image

Steps:

  • Preheat oven to 375 degrees. In a large bowl, beat butter and shortening with a wooden spoon or electric mixer until smooth. Add both sugars, and beat until smooth. Beat in eggs, one at a time, until incorporated. Beat in vanilla.
  • Combine the remaining ingredients in a separate bowl. Gradually add dry ingredients to the butter mixture, mixing until just combined.
  • Drop batter by the tablespoon about 1 1/2 inches apart on ungreased baking sheets. Bake until golden brown, about 12 to 14 minutes. Transfer cookies to wire racks to cool.

Nutrition Facts : Calories 88 g, Fat 3 g, Protein 1 g

1 cup (2 sticks) unsalted butter, room temperature
1/4 cup vegetable shortening
1 cup packed light-brown sugar
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 1/2 cups rolled oats
1 cup dried dates, chopped into 1/4-inch pieces
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon

OATMEAL DATE COOKIES

These cookies are easy to make and one of my favorites.

Provided by M. Souder

Categories     Desserts     Cookies     Oatmeal Cookie Recipes

Yield 24

Number Of Ingredients 12



Oatmeal Date Cookies image

Steps:

  • Preheat oven to 375 degrees F and grease cookie sheets.
  • In separate bowl, sift together flour, baking powder, baking soda and salt. Set aside.
  • In a large bowl, cream together shortening and both sugars until light and fluffy, using electric mixer at medium speed.
  • Add eggs, one at a time, beating well after each. Blend in vanilla.
  • Gradually add dry ingredients to creamed mixture, mixing well with spoon.
  • Stir in oats, dates and walnuts.
  • Drop dough by teaspoonfuls, about 2 inches apart, on cookie sheet.
  • Bake for 8 minutes or until lightly browned. Remove from cookie sheets to cool on racks.

Nutrition Facts : Calories 232.7 calories, Carbohydrate 30.7 g, Cholesterol 23.3 mg, Fat 11.3 g, Fiber 1.6 g, Protein 3.3 g, SaturatedFat 2.6 g, Sodium 120.2 mg, Sugar 17.2 g

2 cups all-purpose flour
1 teaspoon baking powder
¾ teaspoon baking soda
½ teaspoon salt
1 cup packed brown sugar
1 cup shortening
3 eggs
½ cup white sugar
1 teaspoon vanilla extract
2 cups quick cooking oats
1 cup dates, pitted and chopped
½ cup chopped walnuts

HEALTHY OATMEAL, DATE AND CHOCOLATE CHUNK COOKIES

These cookies don't taste "healthy," which makes them the perfect way to avoid breaking any eat-better resolutions. Toasting the oats before adding them to the batter helps maintain their chewy texture, even after baking.

Provided by Food Network Kitchen

Categories     dessert

Time 50m

Yield About 30 cookies

Number Of Ingredients 11



Healthy Oatmeal, Date and Chocolate Chunk Cookies image

Steps:

  • Position racks in the upper and lower thirds of the oven and preheat the oven to 350 degrees F.
  • Spread the oats out on a baking sheet and bake until light golden brown, 10 to 12 minutes. Reserve 1/4 cup of the oats for sprinkling and transfer the remaining oats to a medium mixing bowl to cool. Line two baking sheets with parchment paper.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the sugar and butter on medium-high speed until lighter in color and slightly fluffy, about 5 minutes, scraping down the sides of the bowl several times. Beat in the egg and vanilla until very fluffy, 2 to 3 minutes more.
  • In the mixing bowl with the cooled oats, add the flour, cinnamon, baking powder and salt, and mix to combine. Reduce the mixer speed to low, then add the flour mixture to the butter and beat until just combined. Stir in the dates and chocolate by hand.
  • Drop level tablespoons of the dough on the baking sheets, leaving at least 1-inch of space around each cookie, about 30 cookies total. Sprinkle the cookies with the reserved toasted oats. Bake until the cookies are lightly golden, 12 to 15 minutes. Cool the cookies for 5 minutes on the baking sheets, then transfer to cooling racks to cool completely.

1 1/2 cups rolled oats
2/3 cup packed dark brown sugar
6 tablespoons unsalted butter, at room temperature
1 large egg
1 teaspoon vanilla extract
3/4 cup whole wheat pastry flour or white whole wheat flour
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon fine salt
3/4 cup chopped pitted dates
1/2 cup semisweet chocolate chunks

DATE NUT OATMEAL COOKIES

Yummy, nutritious, and easy! This is a recipe I found on the back of a box, and I modified it to suit my family's taste.

Provided by Connie Davis

Categories     Dessert

Time 1h3m

Yield 48 cookies, 48 serving(s)

Number Of Ingredients 11



Date Nut Oatmeal Cookies image

Steps:

  • Cream butter and sugar together. Beat in eggs, vanilla and cinnamon. Add flour and baking soda, mixing well. Stir in oats, dates and nuts. Drop by teaspoonful onto ungreased baking sheet. Bake at 350 for 12 minutes, until golden brown.

1 cup butter
1 cup brown sugar, packed
1/3 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 teaspoon cinnamon
1 1/2 cups flour
1 teaspoon baking soda
3 cups oats
1 cup dates, chopped
1 cup walnuts, chopped

OATMEAL DATE COOKIES

Dates contribute a satisfying chew and rich butterscotch flavor to these oatmeal cookies. You'd be hard pressed to find a better oatmeal cookie recipe.

Provided by Roxana Jullapat

Categories     Dessert     snack     Cookies     Bake     Oat     Date     Cinnamon     Butter     Egg     Mixer     Vegetarian     Soy Free     Peanut Free     Tree Nut Free     Kid-Friendly

Yield Makes 16 cookies

Number Of Ingredients 10



Oatmeal Date Cookies image

Steps:

  • In a stand mixer fitted with a paddle attachment, cream the butter and both sugars at medium speed until smooth, about 3 minutes. Add the salt, baking soda, and cinnamon and mix until well combined, 1 minute. Add the egg and mix for another minute. Add the flour and oats and mix on low speed until combined. Finally, add the dates in two additions to make sure they're distributed evenly throughout. The dough will be very soft at this point.
  • Transfer the dough to a sheet of parchment paper or plastic wrap. Flatten into a disk with your hands, then wrap tightly and refrigerate for at least 30 minutes (and up to 2 days)-​chilled dough will be much easier to handle.
  • Place two racks in the middle positions and preheat the oven to 350ºF. Line two baking sheets with parchment paper.
  • Divide the dough into 16 equal portions, about 1½ ounces (45 g) each. Working quickly so that the dough doesn't warm up, shape each portion into a ball with your hands. You can freeze the cookie dough balls for up to 2 weeks in a freezer bag to be baked from frozen at a later time. Place cookies on the prepared baking sheets, at least 3 inches apart to prevent the cookies from touching as they spread when they bake. Bake for 10 minutes, rotate the baking sheets and switch their positions in the oven, and bake for another 6 to 8 minutes, until the edges are brown and the middle is golden. Rotating and switching the sheets halfway through the baking process will ensure that the cookies bake evenly. Let the cookies cool completely on the baking sheets. The cookies keep well for a couple of days stored in an airtight container.

8 tablespoons (1 stick/​115 g) unsalted butter, at room temperature
¼ cup (50 g) granulated sugar
½ cup packed (105 g) dark brown sugar
½ teaspoon kosher salt
1 teaspoon baking soda
½ teaspoon ground cinnamon
1 large egg
¾ cup (100 g) Sonora wheat flour, or any other heirloom wheat flour
¾ cup (80 g) old-​fashioned rolled oats
1 cup (145 g) chopped pitted Medjool dates (about 16 )

HEALTHY OATMEAL DATE WALNUT COOKIES

This is a variation of a cookie recipe I love, just to give credit where credit is due... The Kind Diet's Oatmeal, Walnut and Dried Plum cookies. They are delicious but a lot of sugar so I tried another version and I think they are just as yummy!

Provided by healthyrecipenut

Categories     Dessert

Time 25m

Yield 26 cookies

Number Of Ingredients 13



Healthy Oatmeal Date Walnut Cookies image

Steps:

  • Preheat oven to 350 degrees F. (or 325 convection oven). Line 3 cookies sheets with parchment paper.
  • Mix all dry ingredients.
  • Wisk together wet ingredients.
  • Fold in dry to wet and stir until moist. If batter is too dry add a little more applesauce.
  • Use small ice cream scoop to make cookies.
  • Bake 15 minutes.
  • Transfer to baking rack and cool.
  • I throw them into a ziploc bag and just grab 2 out of the freezer whenever the mood hits me. I use them for the kids lunches too and they love them!
  • VARIATION: I basically make the same recipe but with dairy free chocolate chips instead of walnuts and omit molasses and maple syrup. We live on those! I love stocking up the freezer on Sundays. :).

1 cup whole wheat flour
1 cup rolled oats
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1/2 cup raw sugar
1/3 cup chopped walnuts
1/3 cup chopped dates
1/4 cup plain soymilk
1/4 cup canola oil
4 ounces natural applesauce, single serving cup
2 teaspoons molasses
2 tablespoons maple syrup

OATMEAL COOKIES

This crisp and chewy cookie is loaded with oats, dried fruit, and chopped nuts.

Provided by madge01

Time 35m

Yield Makes Cookies

Number Of Ingredients 0



Oatmeal Cookies image

Steps:

  • Preheat oven to 350 degrees F (177 degrees C) and line two baking sheets with parchment paper.
  • Place the nuts on a baking sheet and bake for 8-10 minutes or until lightly browned and fragrant. Let cool and then chop into pieces.
  • In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until creamy and smooth (about 2 - 3 minutes). Add the egg and vanilla extract and beat to combine.
  • In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon. Add the flour mixture to the creamed mixture and beat until incorporated. Stir in the nuts, oats, and dried cranberries or chocolate chips.
  • For large cookies, use 1/4 cup of batter (I like to use an ice cream scoop) and space the cookies about 2 inches (5 cm) apart on the baking sheet. Then wet your hand and flatten the cookies slightly with your fingers so they are about 1/2 inch (1.25 cm) thick.
  • Bake the cookies for about 12 - 15 minutes or until light golden brown around the edges but still soft and a little wet in the centers.
  • Remove from oven and let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to cool.

DATE AND NUT COOKIES

Loaded with ample doses of sweet dates, raisins, and buttery pecans, this easy recipe for drop cookies from reader Jackie Schulman of Tucker, Georgia, creates a homey and irresistible teatime dessert. There won't be a crumb left of these moist, cakey goodies.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h

Yield Makes 60

Number Of Ingredients 13



Date and Nut Cookies image

Steps:

  • Preheat oven to 350 degrees, with racks in upper third and middle. In a medium bowl, whisk together flour and baking powder. Add dates, pecans, and raisins, and stir with a wooden spoon until fruit and nuts are coated. In a small bowl, whisk together eggs, 1/2 cup sugar, oil, lemon juice, vanilla, and salt. Add to flour mixture and stir until combined.
  • In another small bowl, stir together 2 tablespoons sugar and cinnamon. Drop dough by rounded tablespoons, 1 inch apart, onto parchment-lined baking sheets. Sprinkle with cinnamon sugar. Bake until cookies are golden at edges, about 15 minutes, rotating sheets halfway through. Transfer cookies to wire racks and let cool completely.

Nutrition Facts : Calories 197 g, Fat 10 g, Fiber 2 g, Protein 2 g

2 cups all-purpose flour, (spooned and leveled)
2 teaspoons baking powder
3/4 pound dates, pitted and roughly chopped
2 cups pecans, roughly chopped
1/2 cup dark raisins
1/2 cup golden raisins
3 large eggs
1/2 cup plus 2 tablespoons sugar
2/3 cup vegetable oil
2 tablespoons fresh lemon juice
2 teaspoons pure vanilla extract
1/2 teaspoon coarse salt
1/2 teaspoon ground cinnamon

OATMEAL COOKIES WITH RAISINS, DATES, AND WALNUTS

Provided by Charmaine Haravey

Categories     Cookies     Fruit     Nut     Bake     Raisin     Date     Walnut     Oat     Bon Appétit

Yield Makes about 4 dozen

Number Of Ingredients 16



Oatmeal Cookies with Raisins, Dates, and Walnuts image

Steps:

  • Preheat oven to 350°F. Line 2 baking sheets with foil; butter foil. Blend first 5 ingredients in medium bowl.
  • Using electric mixer, beat butter, vegetable shortening, and both sugars in large bowl until fluffy. Beat in honey, eggs, and vanilla. Gradually beat in flour mixture. Stir in oats, raisins, dates, and walnuts. Drop batter by tablespoonfuls onto prepared sheets, spacing mounds 2 inches apart. Flatten cookies slightly.
  • Bake cookies until golden brown, about 10 minutes. Cool completely on sheets. (Can be made 2 days ahead. Store airtight at room temperature.)

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1/4 cup solid vegetable shortening, room temperature
1 cup sugar
1 cup (packed) dark brown sugar
1/4 cup honey
2 large eggs
1 tablespoon vanilla extract
3 cups old-fashioned oats
1 cup raisins
1 cup chopped pitted dates
1 cup chopped walnuts

OATMEAL NUT COOKIES

A friend gave me this recipe many years ago, and it's since become a family favorite. I love the aroma of these cookies as they're baking.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 5 dozen.

Number Of Ingredients 11



Oatmeal Nut Cookies image

Steps:

  • In a large bowl, cream shortening and sugars until light and fluffy. Beat in eggs and vanilla. Combine the oats, flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in walnuts and raisins., Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Remove to wire racks to cool.

Nutrition Facts : Calories 95 calories, Fat 4g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 64mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein.

1 cup shortening
1 cup sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
3 cups old-fashioned oats
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup chopped walnuts
1/2 cup golden raisins

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