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.
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.
Concept inspired by Well-Fed, Flat Broke, Emily Wight
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
2 tablespoon oil
2/3 cup brown sugar
1/4 cup buttermilk
1 teaspoon vanilla
- Preheat oven to 375 degrees. Line baking sheet with silpat or parchment.
- On waxed paper, sift flour through salt; mix in the oats, add the dates and toss to coat.
- 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.
- Form rounded teaspoonful’s of dough, roll into balls; place 2″ apart on baking sheet. Flatten with a moistened fork while rounding the edges.
- 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