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
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
DATE-FILLED COOKIES
This is a unique family recipe that is originally from my great, great aunt. I have not tried it, but submitted it in response to a request. I'm sorry I don't know the serving size or exactly how long it takes to bake!
Provided by Kree6528
Categories Dessert
Time 40m
Yield 1 batch of cookies
Number Of Ingredients 12
Steps:
- Cream butter and 1 cup sugar; add eggs and beat well.
- Add milk.
- Sift together baking powder, 2 cups flour, and salt; add flour mixture to creamed mixture.
- Refrigerate.
- While dough is chilling, make filling by cooking dates, water, 3 tsp flour, and 1/2 cup sugar until thick; add chopped nuts.
- Roll out dough; cut in rounds.
- Mound filling in center, place another round on top and seal edges.
- Bake at 375°F on greased cookie sheets until lightly browned.
DATE FILLED COOKIES
This recipe calls for dates, but you could substitute raisins or mincemeat.
Provided by Gordon
Categories Desserts Cookies Fruit Cookie Recipes Date
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a small saucepan over low heat, mix dates, sugar and 1/2 cup of water. Bring to a boil, and cook for 15 minutes, or until thick and smooth. Set aside to cool.
- Cream butter and brown sugar together until smooth. Gradually mix in flour, baking soda, and salt. Add the oatmeal and mix well. Stir in 2 to 4 tablespoons of water. Form the dough into a ball and refrigerate for 15 minutes.
- On a floured surface, roll dough to 1/8 inch thickness and cut into 2 inch rounds. Place 1/2 of the rounds on cookie sheets. Spoon date mixture in the center of each round and top with another round. Press edges firmly together.
- Bake 15 minutes in the preheated oven, or until browned.
Nutrition Facts : Calories 129.1 calories, Carbohydrate 22.1 g, Cholesterol 10.2 mg, Fat 4.2 g, Fiber 1.1 g, Protein 1.6 g, SaturatedFat 2.5 g, Sodium 90.6 mg, Sugar 12.6 g
DATE COOKIES
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
Provided by Food Network Kitchen
Categories dessert
Time 2h10m
Yield about 2 dozen
Number Of Ingredients 9
Steps:
- 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.
GRANDMA'S DATE FILLED COOKIES
These cookies have two layers of delicious and light sugar cookies sandwiched with date filling. I even loved these as a kid, when dates weren't COOL!
Provided by Epi-curious
Categories Dessert
Time 35m
Yield 24 cookies
Number Of Ingredients 13
Steps:
- Mix in a sauce pan the dates, sugar and TBSP of flour, water, and lemon juice. Cook this for about 5 minutes on a medium heat, until all are blended well.
- Mix together the shortening, sugar, and eggs.
- Stir in the 2 Tbsps. thick cream and l teaspoons vanilla.
- Sift together the 2 1/2 cups of flour, baking soda and salt. Add to shortening mix to form dough.
- Chill dough for at least 1 to 2 hours.
- Roll out dough in thin layers in small batches and cut with round cookie cutter.
- Put mixture (about a tbsp.) in the center between 2 thin cookies pressed together.
- Bake at 350 degrees on lightly greased sheet pan for 8-10 minutes or until bottoms are lightly browned.
Nutrition Facts : Calories 171.5, Fat 5.3, SaturatedFat 1.5, Cholesterol 17.2, Sodium 68.7, Carbohydrate 29.7, Fiber 1.1, Sugar 18.4, Protein 2.1
OATMEAL DATE COOKIES
Categories Cookies Fruit Dessert Bake Vegetarian Kid-Friendly Back to School Date Oat Gourmet Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 24 cookies.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Coarsely chop dates. In a 3-quart saucepan melt butter over low heat and remove pan from heat. Add brown sugar, stirring until smooth, and sift flour, baking soda, and salt over butter mixture. In a cup lightly beat egg and stir into flour mixture with vanilla, oats, and dates until combined well.
- Onto 2 large ungreased baking sheets spoon slightly rounded tablespoons dough about 2 inches apart. Roll dough into balls with floured hands, returning to sheets. Bake cookies in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden brown, about 18 minutes total. Transfer cookies to racks to cool. Cookies keep in an airtight container about 1 week.
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
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.
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