Chocolate Date Cookies Recipes

CHOCOLATE DATE COOKIES

Steps:

• Place dates in a small bowl and add enough hot water to cover. Allow to sit for 10 minutes to soften.
• Preheat the oven to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper.
• Remove dates from water, reserving soaking liquid. Combine dates, walnuts, and vegetable oil in the bowl of a large food processor. Pulse several times until mixture forms a paste and no large chunks of dates remain; this may take several minutes. If mixture is too dry, add soaking liquid, 1 tablespoon at a time, until a paste-like consistency is reached. Add egg and vanilla extract; pulse to combine. Add oats, cocoa powder, baking soda, cinnamon, and salt. Pulse until combined, scraping down the sides of the bowl as necessary. Fold in chocolate chips; dough will be very sticky.
• Use a medium cookie scoop to place rounded balls of dough 1-inch apart on the prepared baking sheets. Press tops of dough down with damp fingers to flatten slightly.
• Bake in the preheated oven until cookies are just set, 13 to 15 minutes. Allow to cool on the baking sheets for 5 minutes before removing to wire rack to cool completely. Keep stored in refrigerator until ready to serve.

HEALTHY OATMEAL, DATE AND CHOCOLATE CHUNK COOKIES

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.

CHOCOLATE DATE DROP COOKIES

Steps:

• cream butter and sugar.
• add chocolate and eggs.
• and vanilla.
• mix.
• add sifted dry ingredients alternately with milk. you may
• mix.( i needed to add 1/2 cup more flour ,it was still a loose batter,but it makes cake like cookies ).
• fold in fruit and nuts.
• drop by teaspoonful.
• 2 inches apart.
• on buttered baking sheet.
• bake in moderate 350 degrees oven for 12 minutes.

DATE COOKIES

Steps:

• In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition. Combine the flour, baking soda, cinnamon and cloves; gradually stir into the creamed mixture. Combine the water and dates; stir into the dough along with the chopped pecans. Cover and chill for 1 hour.
• Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Drop by rounded spoonfuls onto the prepared cookie sheet.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

DATE DROP COOKIES

Steps:

• Preheat oven to 350 F.
• In large bowl, combine first 4 ingredients; beat well.
• (Lightly spoon flour into measuring cup; level off.) Add flour and soda; mix well.
• Stir in dates and nuts.
• Drop by teaspoonfuls, 2 inches apart, onto ungreased cookie sheets.
• Bake 10 to 15 minutes until golden brown.