Healthy Oatmeal Date And Chocolate Chunk Cookies Food

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SUPER YUMMY CHOCOLATE CHUNK OATMEAL COOKIES



Super Yummy Chocolate Chunk Oatmeal Cookies image

Provided by Anne Burrell

Categories     dessert

Time 30m

Yield 3 dozen cookies

Number Of Ingredients 13

2 cups all-purpose flour
1 cup rolled oats
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1 cup brown sugar
1/2 cup granulated sugar
2 sticks unsalted butter, at room temperature
2 eggs
1 teaspoon vanilla extract
12 ounces block dark chocolate, coarsely chopped
1 cup walnuts, chopped
Large flake sea salt, for garnish

Steps:

  • Preheat the oven to 350 degrees F.
  • In a small mixing bowl, combine the flour, oats, baking powder, cinnamon and kosher salt.
  • In large mixing bowl or the bowl of a stand mixer, combine the brown sugar, granulated sugar and butter. Using an electric beater or the paddle attachment of the stand mixer, beat together the butter and sugar until it they are light and fluffy. Add the eggs one at a time and beat them into the butter and sugar mixture. Add in the vanilla as well.
  • With a rubber spatula or with the stand mixer on low, gradually add the flour mixture into the butter/sugar mixture. Mix until just combined. Fold in the chocolate chunks and walnuts.
  • Spoon the cookie dough by 2 tablespoon-size balls onto an ungreased cookie sheet. Place the cookie dough balls 2 inches apart on the cookie sheet. Place the cookie sheet in the oven and bake for 12 to 13 minutes.
  • When the cookies come out of the oven IMMEDIATELY sprinkle each cookie with a few grains of sea salt. This is really important to do while the cookies are hot.
  • Let the cookies cool for 2 to 3 minutes and then transfer them to a cooling rack.

HEALTHY OATMEAL, DATE AND CHOCOLATE CHUNK COOKIES



Healthy Oatmeal, Date and Chocolate Chunk Cookies image

These cookies don't taste "healthy," which makes them the perfect way to avoid breaking any eat-better resolutions. Toasting the oats before adding them to the batter helps maintain their chewy texture, even after baking.

Provided by Food Network Kitchen

Categories     dessert

Time 50m

Yield About 30 cookies

Number Of Ingredients 11

1 1/2 cups rolled oats
2/3 cup packed dark brown sugar
6 tablespoons unsalted butter, at room temperature
1 large egg
1 teaspoon vanilla extract
3/4 cup whole wheat pastry flour or white whole wheat flour
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon fine salt
3/4 cup chopped pitted dates
1/2 cup semisweet chocolate chunks

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.

OATMEAL COOKIES WITH DATES AND BITTERSWEET CHOCOLATE



Oatmeal Cookies with Dates and Bittersweet Chocolate image

These delicious cookies are chock-full of oats, cinnamon, chopped dates and bittersweet chocolate chips.

Provided by Food Network Kitchen

Time 1h35m

Yield about 2 dozen cookies

Number Of Ingredients 12

1 stick (8 tablespoons) unsalted butter, at room temperature
1/3 cup packed light brown sugar
1/3 cup granulated sugar
1 teaspoon pure vanilla extract
1 large egg
1 cup all-purpose flour
1 cup rolled oats
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon fine salt
3/4 cup bittersweet chocolate chips
1/2 cup chopped pitted dates

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 CHOCOLATE CHUNK COOKIES



Oatmeal Chocolate Chunk Cookies image

Make and share this Oatmeal Chocolate Chunk Cookies recipe from Food.com.

Provided by CookingONTheSide

Categories     Drop Cookies

Time 35m

Yield 4 dozen, 48 serving(s)

Number Of Ingredients 11

1 cup butter, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3 cups uncooked rolled oats
1 (11 1/2 ounce) package semisweet chocolate, mega morsels
1 cup chopped toasted pecans

Steps:

  • Preheat oven to 350°.
  • Beat butter and sugars at medium speed with an electric mixer until creamy.
  • Add eggs and vanilla, beating well.
  • Lightly spoon flour into dry measuring cups, and level with a knife.
  • Combine flour, baking soda, and salt in a bowl, stirring well.
  • Add oats; stir well.
  • Add to butter mixture; stir until well blended.
  • Gently stir in morsels and pecans.
  • Drop by rounded tablespoons 2 inches apart onto baking sheets lined with parchment paper.
  • Bake at 350° for 10-12 minutes or until brown the edges are brown, but the middle still looks a bit gooey.
  • Cool on pan 2 to 3 minutes or until firm. Remove cookies from pan; cool on wire racks.

HEART SMART OATMEAL DATE CHOCOLATE COOKIES



Heart Smart Oatmeal Date Chocolate Cookies image

From Health, January 2008. I made these with dried figs (soaked thoroughly in water) in place of the dates. Very chewy and delicious cookies and plenty sweet.

Provided by Vino Girl

Categories     Drop Cookies

Time 42m

Yield 28 serving(s)

Number Of Ingredients 11

6 tablespoons unsalted butter
3/4 cup packed light brown sugar
1/3 cup all-purpose flour
1/3 cup whole wheat flour
3/4 teaspoon baking soda
1 1/2 cups oats
1/2 teaspoon salt
1 lightly beaten egg
1 teaspoon vanilla extract
1 cup chopped pitted dates
3 ounces coarsely chopped bittersweet chocolate

Steps:

  • Preheat oven to 350º.
  • Melt butter in a small saucepan over low heat.
  • Remove from heat and add brown sugar.
  • Stir until smooth.
  • In a medium bowl, combine all-purpose flour, whole-wheat flour, baking soda, oats, and salt.
  • Combine the butter mixture with the dry ingredients, and add egg, vanilla, and chopped dates.
  • Fold in bittersweet chocolate.
  • Mix well and spoon mixture by tablespoon-fulls out onto lightly greased (or silicone baking mat-covered) baking sheets.
  • Bake for 12 minutes, until tops are dry to the touch.

Nutrition Facts : Calories 107.8, Fat 3.3, SaturatedFat 1.7, Cholesterol 14.1, Sodium 80.8, Carbohydrate 18.2, Fiber 1.6, Sugar 9.7, Protein 2.2

DATE OATMEAL COOKIES WITH MILK CHOCOLATE CHIPS



Date Oatmeal Cookies With Milk Chocolate Chips image

Don't let the name fool you into thinking this will taste like a healthy cookie ... it tastes great. I had a few things I needed to use up in the pantry and wow it worked and worked well. This makes a great chewy cookie. 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.

Provided by Ceezie

Categories     Drop Cookies

Time 25m

Yield 4-6 dozen

Number Of Ingredients 13

1/4 cup shortening
3/4 cup butter, softened
1 1/3-1 1/2 cups brown sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon baking soda
3 cups oatmeal (either old fashioned or quick cooking)
1 teaspoon apple pie spice
1 teaspoon cinnamon
8 ounces chopped dates (sugared)
1 cup milk chocolate chips
sugar, in the raw

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.

DIABETIC OATMEAL COOKIES WITH CHOCOLATE CHUNKS AND CANDIED GINGE



Diabetic Oatmeal Cookies With Chocolate Chunks and Candied Ginge image

This is my own adapted version that I made from an Epicurious recipe. They are delicious but I need to say that they taste best the next day. When fresh from the oven the ginger hasn't really matured and mingled to it's best yet.

Provided by Annacia

Categories     Dessert

Time 25m

Yield 45 cookies

Number Of Ingredients 13

2 cups old fashioned oats
1 cup whole wheat flour, fine ground if possible
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
3/4 cup margarine (low sat, non trans fat brand)
1 cup Splenda sugar substitute, brown blend (can use more if a sweeter cookie is desired)
1/4 cup egg white
2 teaspoons pure vanilla extract
1 cup bittersweet chocolate, coarsely chopped (65% or plus cocoa)
1/2 cup crystallized ginger, finely chopped
1/2 cup chopped pecans (optional)

Steps:

  • Arrange racks in upper and lower thirds of oven and preheat to 375°F Line 2 large baking sheets with parchment paper.
  • In food processor, combine oats, both flours, salt, and baking soda and ground ginger.
  • Pulse until oats are coarsely chopped, about 6 (1-second) pulses and set aside.
  • Using electric mixer at high speed, beat butter and Splenda brown sugar until fluffy, 2 to 3 minutes.
  • Add egg white and vanilla and beat until smooth, about 1 minute. Add oat mixture and mix at low speed just until incorporated.
  • Stir in chocolate and ginger.
  • Drop rounded tablespoons of dough about 2 inches apart onto baking sheets.
  • Bake, 2 pans at a time, switching positions of pans halfway through baking, until golden and slightly crisp on edges, about 10 to 14 minutes. Cool on sheets 3 minutes, then transfer to racks to cool completely. Continue making cookies with remaining dough and cooled sheets.
  • Transportation tips:.
  • To keep them fresh, pack the cookies in covered containers with waxed paper between each layer. If it's very hot out, you may want to refrigerate them until you leave to ensure that they won't melt before dessert time.

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