Barefoot in the Kitchen: Oatmeal Date Cookies
I was reorganizing the pantry with some awesome First In, First Out canned goods racks (more on that later) and discovered I had way too much oatmeal on hand. One canister with the man in the powdered wig on the label is enough, but two is one too many. This was an opportunity to whip up some cookies! Hubby is a huge fan of oatmeal cookies, especially the raisin kind, but I saw some fab packages of Tunisian dates at the market the other day and decided to raise it up a notch.
I usually use the recipe on the back of the canister as it’s a tried-and-true-tested one from the Quaker Oats kitchen. This time, I surfed the Quaker Oats sites and found several to try on the UK site, such as this one for oatmeal macaroons. I adjusted the recipe as I went along and even made some lucky mistakes. (I forgot a cup of sugar when I baked the very first batch & wouldn’t you know it, they didn’t taste half bad!) The final result? A light, buttery & crispy cookie that’s not too sweet.
These are a new family favorite and perfect to have on hand for drop in guests, bring to the office, share with friends. It’s super easy to make and the most labor intensive time is setting up the sheets to bake, assembly line style.
Here’s what I did with only slight variations on the Quaker Oats version:
- 1-1/4 cup flour (sifted) — I used German weissenmehl (white) flour, but American all-purpose would work just as well
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups Quaker Oats
- 1 cup soft butter (this is key for crispy, almost toffee like taste & texture); or margarine
- 1 cup brown sugar (packed)
- 1 cup sugar (you can decrease this amount or omit entirely if you prefer)
- 2 eggs
- 1/2 teaspoon vanilla
- 1/4 cup chopped dates (raisins, nuts, chocolate chips, or other add-ons)
- 1 teaspoon cinnamon, optional (I used McCormick Saigon Cinnamon); substitutes: nutmeg, cardamom
- Sift together flour, baking soda, salt and if using, cinnamon. Stir in the Quaker Oats.
- Beat the butter, sugar, eggs and vanilla together well. Stir in the dry ingredients. Mix well. The mixture will be very dense.
- Drop by spoonful on a greased baking sheet or on parchment paper, about 1-1/2″ to 2″ apart to allow cookies to spread. Press flat with back of a spoon or fork.
- Bake in 176ºC/350ºF oven for 12-15 minutes. Makes about 5 dozen cookies.
- Once cool, store in airtight container.
*Make it your own by substituting your favorite add-ins. Not a fan of dates and raisins? Try it with chopped dark chocolate bits. Want to make it healthier? Add some ground flaxseed meal to the mix. Have fun!
- Martha Stewart’s Oatmeal Cranberry Cookies (roseleablog.com)
- Oatmeal Scotchies (cantstayoutofthekitchen.com)