DATE FILLED OATMEAL COOKIES
Old-fashioned Date-Filled Oatmeal Cookies are soft and chewy with a sweetened date filling in the middle. Delicious with a cup of coffee or tea. This is an easy recipe that comes together quickly.
Provided by Sandra Flegg
Categories Cookies
Time 25m
Number Of Ingredients 15
Steps:
- In a large mixing bowl, or stand mixer fitted with paddle attachment, beat butter, granulated sugar and brown sugar until light and fluffy.
- Add in eggs and vanilla and beat until well combined.
- In a small mixing bowl, combine flour, baking powder, baking soda, cinnamon and salt, stirring well to combine.
- Gradually add flour mixture to butter/sugar mixture and beat on low speed just until combined.
- and blend on low speed just until combined. The mixture will be thick. Scrape down the sides well with a spatula and stir to combine.
- Using a heaping tablespoon, shape and roll dough into balls, then press down to flatten. Cookies should be about 2 and 1/2 to 3 inches in diameter.
- Place on ungreased or parchment paper lined baking sheet.
- Cookies will still be slightly soft in the middle.
- Cool on baking sheet for two minutes, then transfer to wire rack and cool.
- Combine 2 cups of chopped dates, 1 cup water and 1/2 cup of granulated sugar together in a small saucepan.
- Bring to boil, reduce heat to low and cook for about 5 to 7 minutes, stirring often. Mixture will be thick and smooth. Cool.
- Turn one of the cookies upside down with the flat side facing up. Spread a layer of the date filling to cover the entire cookie. Place a second cookie over the date filling with the flat side towards the date filling, creating a sandwich cookie. Press very lightly down on the cookies.
Nutrition Facts : ServingSize 1 cookie, Calories 427 calories, Sugar 38.6 g, Sodium 171.4 mg, Fat 16.4 g, SaturatedFat 10 g, TransFat 0 g, Carbohydrate 65.1 g, Fiber 2.4 g, Protein 5.2 g, Cholesterol 71.7 mg
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
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
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
OATMEAL DATE SPICE COOKIES
Steps:
- Preheat oven to 375 degrees F.
- Combine cake mix, melted butter, flour, eggs, pumpkin pie spice, and vanilla in large bowl. Beat with a hand mixer for 1 minute, or until well blended. Stir in oats, walnuts and dates. Drop heaping tablespoons of dough onto an ungreased cookie sheet, spacing cookies 2 inches apart. Bake for 10 minutes, or until edges begin to brown. Cool cookies on cookie sheet for 5 minutes and then transfer cookies to a cooling rack or platter.
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
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.
DATE FILLED OATMEAL COOKIES
This makes a huge batch, cut the recipe in half if desired. These cookies are best if they sit for a couple of days to soften. They freeze well also. From Company's Coming Cookie cookbook.
Provided by Martina
Categories Dessert
Time 50m
Yield 84 cookies
Number Of Ingredients 10
Steps:
- Cream butter and sugar together well.
- Slowly mix in milk.
- Add remaining ingredients.
- Mix well.
- Chill for 1 hour.
- Roll out fairly thin on lightly floured board.
- Cut into 2 1/2-inch rounds.
- Place on ungreased baking sheets.
- Bake in 350°F oven for 8-10 minutes.
- Cool.
- Fill with Date Filling, to form a sandwich.
- For date filling: combine dates, sugar and water in saucepan.
- Bring to a boil.
- Simmer, stirring often, until mushy and thickened.
- Add more water if too dry, or simmer longer if too runny.
- Cool and spread between cookies.
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.
GERMAN OATMEAL COOKIES
I think these originally came from Maida Heatter's fabulous cookie book. I usually make them at Christmas, but they're good any time.
Provided by KLHquilts
Categories Drop Cookies
Time 1h
Yield 48 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 400. Cover two cookie sheets with aluminum foil, shiny side up.
- Place raisins in small saucepan. Cover with boiling water and let simmer for 5 minutes. Drain raisins in strainer and reserve 1/3 cup of the water.
- Sift together flour, salt, baking soda, cinnamon, cloves, and allspice.
- In large bowl of electric mixer, cream the butter. Add sugar and beat well. Add the eggs one at a time, and beat until smooth after each addition. Add the dates and drained raisins, and beat just to mix. Beat in oatmeal. Gradually beat in reserve 1/3 cup of raisin water.
- On low speed, slowly add sifted dry ingredients, scraping bowl with rubber spatula and beating only until mixed. By hand, stir in the pecan pieces and chocolate chips. Dough may be stiff.
- Place dough by heaping teaspoonfuls on foil, about 2" apart. If you like, you can place a pecan half on top of each cookie for decoration (pecan halves are not included in the ingredients listed above.).
- Bake 12-14 minutes, or until cookies are golden brown. Cool.
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