Jumbo Pecan Date Oatmeal Cookies Food

GRANDMA'S CRISPY DATE AND PECAN COOKIES

Steps:

• Place coconut in a shallow bowl.
• Stir sugar, margarine, and eggs together in a heavy skillet on the stove, with the burner off. Add pecans and dates. Cook over medium heat, stirring continuously, until thickened, about 10 minutes.
• Stir in rice cereal and vanilla extract. Remove from the heat and quickly roll mixture into 1-inch balls. Roll balls in coconut to coat and place on waxed paper to cool.

RAISIN PECAN OATMEAL COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• Place the pecans on a sheet pan and bake for 5 minutes, until crisp. Set aside to cool. Chop very coarsely.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until light and fluffy. With the mixer on low, add the eggs, one at a time, and the vanilla.
• Sift the flour, baking powder, cinnamon, and salt together into a medium bowl. With the mixer on low, slowly add the dry ingredients to the butter mixture. Add the oats, raisins, and pecans and mix just until combined.
• Using a small ice-cream scoop or a tablespoon, drop 2-inch mounds of dough onto sheet pans lined with parchment paper. Flatten slightly with a damp hand. Bake for 12 to 15 minutes, until lightly browned. Transfer the cookies to a baking rack and cool completely.

OATMEAL, DATE, PECAN AND CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375°F. Grease 2 heavy large cookie sheets. Mix first 4 ingredients together in medium bowl. Using electric mixer, cream butter and both sugars in large bowl until light and fluffy. Beat in egg and vanilla. Mix in oatmeal mixture. Stir in remaining ingredients. Drop rounded tablespoons of dough about 2 inches apart onto prepared cookie sheets. Flatten cookies slightly with spoon. Bake until brown, about 10 minutes. Cool 5 minutes on cookie sheets. Transfer cookies to rack and cool completely. (Can be prepared 4 days ahead. Store in airtight container.)

OATMEAL-DATE-PECAN COOKIES

Steps:

• Preheat oven to 350°F.
• Melt butter.
• Add brown sugar and stir until smooth.
• In a medium bowl, combine flour, whole wheat flour, baking soda, oats and salt.
• Combine butter mixture with dry ingredients.
• Add egg, vanilla and dates.
• Fold in pecans and mix well.
• Lightly grease a baking sheet.
• Spoon mixture by tablespoon onto sheet.
• Bake 12-15 minutes until tops are dry to the touch.

JUMBO PECAN DATE OATMEAL COOKIES

Steps:

• Beat butter and sugars at med. speed with electric mixer until light and fluffy. Reduce speed to low and add flour, baking soda, vanilla, salt , cinnamon and eggs. Mix just until blended, scraping bowl occasionally. With spoon, stir in oats, dates and pecans.
• Drop cookie dough by level 1/4 cup 3 inches apart on ungreased cookie sheets.
• Bake cookies for about 20 to 25 minutes in a 350°F preheated oven.
• Remove from sheet and cool on wire rack.

OATMEAL PECAN COOKIES

Steps:

• In a bowl, cream shortening and sugars. Add eggs and vanilla. Combine flour, baking soda and salt; gradually add to creamed mixture. Stir in oats and nuts. Chill for 30 minutes. , Shape into 1-1/2-in. balls; place 2 in. apart on greased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Cool on wire racks.

JUMBO OATMEAL COOKIES

Steps:

• Preheat oven to 350°F; in a medium bowl, mix together flour, baking soda and salt; set aside.
• With an electric mixer, cream butter and sugars until light and fluffy. Beat in eggs and vanilla, scraping down sides of bowl as needed. Add flour mixture; beat just until combined. Stir in oats,raisins and coconut, beat just until combined.
• Drop level 1/4 cup measures of dough 1 1/2 inches apart onto baking sheets. (I use parchment paper).
• Bake until cookies have spread and are golden brown and soft to the touch, 18 to 20 minutes, rotating sheets halfway through. Cool 5 minutes on sheets; transfer to wire rack to cool completely. Makes 20 large cookies.