Date Oatmeal Cookies Food

OATMEAL DATE COOKIES

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.

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.

DATE OATMEAL COOKIES

Steps:

• Preheat the oven to 350 degrees.
• Cream together the butter, sucanat, and eggs.
• In a different bowl combine the flour through all spice.
• Add the flour to the butter mixture alternating with the milk until it is all combined.
• Stir in the oatmeal and dates.
• Drop by teaspoons onto a cookie sheet sprayed with cooking spray.
• Bake for 10-12 minutes or until slightly browned.
• Immediately remove from pans onto a rack to cool.

OATMEAL COOKIES WITH DATES AND BITTERSWEET CHOCOLATE

Steps:

• Line 2 baking sheets with parchment paper.
• Beat the butter, brown sugar and granulated sugar with an electric mixer in a large bowl until fluffy. Add the vanilla and egg and beat to combine.
• Whisk together the flour, oats, baking soda, cinnamon and salt in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the bittersweet chocolate chips and dates.
• Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange about 2 inches apart on the prepared baking sheets and refrigerate for 30 minutes.
• Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat the oven to 350 degrees F.
• Bake until the cookies are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to wire racks to cool completely.

OATMEAL-DATE COOKIES

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.

DATE-FILLED OATMEAL COOKIES

Steps:

• Cook the dates in sugar and water, until tender. Cool before using.
• Blend shortening and sugar, and then add remaining ingredients.
• Roll out thin on a floured surface, cutting into circles.
• Place filling on bottom circle, top with a second circle, and seal edges.
• Bake until brown at 350 degrees - about 10 minutes, depending on the size of your circles.

OATMEAL DATE COOKIES

Steps:

• Preheat oven to 350 degrees F and line a large cookie sheet with parchment paper.
• Whisk together the oats, flour, powder, and soda in a bowl and set aside.
• In a stand mixer with the paddle attachment, beat the butter and both sugars together until light and fluffy.
• Add in the dry ingredients and beat until combined with the butter and sugars - dough will be crumbly.
• With the stand mixer on medium-low, pour in the almond milk. Beat only until a dough has formed - about 45 seconds to 1 minute. Fold in the chopped dates and chocolate.
• Scoop and roll into 2 tablespoon balls and set in the fridge for 15 minutes.
• Place dough balls 2 inches apart and bake for 14-16 minutes*, until golden around the edges.
• Allow to cool on a wire rack and ENJOY!

GERMAN OATMEAL DATE COOKIES

Steps:

• Melt 9 tablespoons butter in a small saucepan over low heat; mix in oats. Remove from heat and let cool, about 20 minutes.
• Mix eggs, sugar, vanilla sugar, and baking powder together in a large bowl; stir in dates-oat mixture.
• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet with remaining 1 tablespoon butter.
• Use 2 teaspoons to place little mounds of oat-date mixture 2 inches apart onto the baking sheets.
• Bake in the preheated oven until lightly browned on the top and bottom, about 20 minutes.

OATMEAL DATE COOKIES

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.