Now that the weather is beginning to cool off and school is in session, it is time to get back to some serious cookie baking!  I jumped right in with an easy, unassuming cookie made with dates and a dash of oats for nuttiness and fiber.

What a surprise!  Be prepared for an unexpected cookie rush:  the dates manage to melt into distinct bites of light, perfumed sweetness, perfectly balanced with a mild coriander-spice blend.

I know, they are so good for you, too.  You can  justify having another.

Since the dates are the star here, look for a premium variety, like Medjool; not desiccated nubs devoid of both flavor and moisture.  I found excellent well-priced Deglet Noor dates at Trader Joe’s.

The batter will be thick, I dropped rounds onto a cookie sheet, then flattened them slightly with a fork. This makes a small batch just over 2 dozen cookies, you may want consider doubling these if you have cookies monsters on premises.

Date-Spiced Cookies

Concept inspired by Well-Fed, Flat Broke, Emily Wight

Ingredients
1-1/3 cups all-purpose flour
1/3 cup whole wheat flour
1/3 cup cake flour
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon coriander
1/2 teaspoon allspice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup quick oats
3/4 cup pitted dates, dice
1 egg
2 tablespoon oil
2/3 cup brown sugar
1/4 cup buttermilk
1 teaspoon vanilla

Directions

1. Preheat oven to 375 degrees. Line baking sheet with silpat or parchment.
2. On waxed paper, sift flour through salt; mix in the oats, add the dates and toss to coat.
3. In mixing bowl, whisk egg and oil together, whisk in the brown sugar and milk, then the vanilla. Stir in dry with large spoon only to combine, it will be thick.
4. Form rounded teaspoonful’s of dough, roll into balls; place 2″ apart on baking sheet. Flatten with a moistened fork while rounding the edges.
5. Bake 9-11 minutes, until barely set and tops begin to brown. They should be soft; they will firm up as they cool. Cool on rack and repeat.  Yield: 27 cookies