Double Date Delight Oatmeal Cookies Food

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 DATE COOKIES

Steps:

• Position racks in the upper and lower thirds of the oven and heat the oven to 350˚F. In a medium bowl, whisk the flour, baking soda, salt, and cardamom.
• In a stand mixer fitted with the paddle attachment (or in a large bowl, using a hand-held electric mixer), beat the butter and both sugars on medium speed until light and fluffy, about 3 minutes.
• Add the eggs and vanilla, and beat until combined. On low speed, mix in the dry ingredients until combined. Using a wooden spoon or silicone spatula, fold in the oats and dates until evenly distributed.
• Drop rounded tablespoons of dough about 2 inches apart onto two ungreased cookie sheets. Bake, rotating the sheets and swapping positions halfway through, until the cookies are firm and golden, 8 to 10 minutes. Transfer the sheets to cooling racks and let sit for 5 minutes. Transfer the cookies directly to the racks to cool completely. Repeat with the remaining dough on cooled cookie sheets.

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!

NO BAKE - OAT DELIGHT COOKIES

Steps:

• Combine sugar, cocoa, butter or marg and milk in large sauce pan and bring to a boil.
• Remove from heat and add vanilla, coconut and rolled oats, stir until all in coated in chocolate mixture.
• Drop by the spoonful onto greased cookie sheet, etc and allow to cool before eating.
• These cookies set up best if cooled in the fridge.

DATE OATMEAL COOKIES WITH MILK CHOCOLATE CHIPS

Steps:

• Preheat oven to 350 degrees.
• Cream the shortening, butter and sugar together. Add the eggs and vanilla. Mix together well.
• Add flour, baking soda, spices and oatmeal. Mix in dates and chocolate chips.
• Scoop out a tbsp of dough onto a parchement paper lined cookie sheet. Get 2 plates one with a bit of water on it and one with sugar in the raw. Dip the bottom of a glass in the water then in the sugar in the raw. Press this on top of the cookie just to flatten, repeat with each cookie.
• Bake for 8-10 minutes.
• Option: Instead of using milk chocolate chips get a chocolate bar break along the individual lines and lay on a cookie as it comes out of the oven. Top with another hot cookie and move to rack to cool.

DOUBLE DATE DELIGHT OATMEAL COOKIES

Steps:

• Cream butter and both sugars together.
• Then add eggs and vanilla and combine well.
• Next, add flour, baking soda and cinnamon and combine into ingredients.
• Finally add quick oats and dates and mix together.
• Use a teaspoon to drop mix onto ungreased cookie sheet.
• Bake for 11 to 12 minutes at 350 or until golden brown.

CARAMEL APPLE OATMEAL COOKIES RECIPE

Steps:

• In the bowl of a stand mixer, fitted with the paddle attachment, cream together the butter and sugars on medium speed for 3-4 minutes. Scrape down the bowl, and mix in the eggs one at a time. Stir in the vanilla and molasses. In a separate bowl, whisk together the flour, cinnamon, apple pie spice, baking soda, and salt. Add the dry ingredients into the wet ingredients, and mix until just combined. Scrape down the bowl again with a rubber spatula, and slowly mix in the rolled oats. Preheat oven to 350°, unwrap about 16 caramels, line a baking sheet with parchment paper. Using a large cookie scoop, scoop out a mound of dough, pull it apart, insert a caramel in the middle and press the dough back together into a slightly flattened ball. Place on a baking sheet, 2 inches apart, and repeat until all your dough is gone. Bake for 10-12 minutes, until the edges are golden brown, its okay if the middles look slightly undercooked, they will finish cooking on the pan as they cool. Allow to set for 5-7 minutes before transferring to a cooling rack. Once completely cooled, store in a large ziplock bag on the counter.

OATMEAL DATE COOKIES

Steps:

• Preheat oven to 350°F.
• Coarsely chop dates. In a 3-quart saucepan melt butter over low heat and remove pan from heat. Add brown sugar, stirring until smooth, and sift flour, baking soda, and salt over butter mixture. In a cup lightly beat egg and stir into flour mixture with vanilla, oats, and dates until combined well.
• Onto 2 large ungreased baking sheets spoon slightly rounded tablespoons dough about 2 inches apart. Roll dough into balls with floured hands, returning to sheets. Bake cookies in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden brown, about 18 minutes total. Transfer cookies to racks to cool. Cookies keep in an airtight container about 1 week.

DOUBLE DATE DELIGHT OATMEAL COOKIES

Steps:

• Preheat oven to 350 Fahrenheit.
• Cream together the softened butter and the two sugars. Add eggs and vanilla and combine well.
• Sift together flour, baking soda, salt, and cinnamon; add this to butter mixture, blending well. Fold in oats and dates.
• Drop dough onto ungreased cookie sheets by heaped teaspoonful. Bake for 12-15 minutes or until golden brown. Remove cookies from baking sheet and place on racks to cool completely.