Move over oatmeal raisin, dates are in town, and they’re taking over! Try these Date & Oatmeal Cookies for some seriously amazing dessert this Fall!
The first time I had a date I was in California with my best friend Katie and her family. Her Grandmother was a snow bird and had a home in Palm Desert, CA, and Katie and her sisters would travel there once a year to visit. The community her Grandmother lived in was so nice, with lemon, lime & grapefruit trees scattered throughout the neighborhood. I remembered thinking how nice it would be just to walk outside and pick a lemon, lime or grapefruit directly from the tree.
When visiting Katie’s Grandmother, she was going to take us to a local famous ice cream shop. Apparently there was a small ice cream shop in town that served the ‘world’s greatest date shakes’. I thought, what the heck is a date shake? Once I had one, I was hooked. Dates are such a sweet & sugary treat that is unlike any other dried fruit I’ve had. I knew I needed to incorporate these sugary sweets into a homemade dessert of mine.
Dates make for an amazing filling for this cookie, as it pairs wonderfully with the oatmeal. These cookies are an easy dessert with few ingredients and a quick baking time. Cookies are such a wonderful dessert as you can eat them on the go. No muss no fuss.
These cookies are adapted from the Oatmeal Raisin Cookies at Simply Recipes.
Ingredients – Yields a dozen cookies
- 1/2 cup salted butter (1 stick)
- 1/2 cup packed brown sugar
- 1/3 cup cane sugar
- 1 egg
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1 cup dates, coarsely chopped
- 1 1/2 cups quick oats
Preheat oven to 350
In a stand mixer, cream together sugar and butter until blended, about 1-2 minutes.
Beat in egg & vanilla extract until completely blended.
In a separate bowl, mix together flour, salt, baking soda, cinnamon and oats. With the stand mixer running, add dry ingredients and continue until blended. Stir in chopped dates.
On a large greased baking sheet, drop tablespoon spoonfuls of dough about 1-2 inches apart. Flatten dough slightly with the back of a spoon.
Bake for 10-12 minutes or until golden brown. Let cookies cool for 1-2 minutes before transferring to a wire rack. Cool completely.