I’ve had a box of dates sitting in my fridge staring at me for a week or so. I bought them with a very specific recipe in mind and then completely forgot what that was. Awesome.
I racked my brain, trawled through my bookmarks and finally asked everyone on Facebook and Twitter what the heck I should make instead. Someone finally reminded me what I was actually planning on making….and then I chose this recipe instead. Fickle.
I’ve been itching to make some cookies recently. My ever-loving husband bought me a snazzy Silpat for Christmas (if you don’t know what one is, don’t worry, you really don’t need to. I am a nerd.) and I’ve been looking for an excuse to use it. This was my first chance.
And actually, as it turns out, these cookies were super necessary.
I had to make them. Even if it was 10pm last night and I’d already made chana masala and drunk three glasses of wine. The cookies were necessary.
I peeled myself off the couch, pulled on Dan’s yellow hoodie and got baking.
Trust me when I tell you, today requires cookies. It’s true. I wouldn’t lie to you.
The cookies themselves? Oh-so-sweet, unassuming, chewy little morsels, with just the right amount of crunch. I’d say you should bake a batch as soon as you can.
Oatmeal Date Cookies
adapted from Gourmet via Epicurious
- 1 1/4 cups packed pitted dates (about 10 ounces)
- 1 stick (1/2 cup) butter
- 3/4 cup packed light brown sugar
- 2/3 cup all-purpose flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1 large egg
- 1 teaspoon vanilla
- 1 1/2 cups rolled oats
- Preheat oven to 350°F.
- Coarsely chop dates. In a large 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.
- Spoon slightly rounded tablespoons dough about 2 inches apart onto an un-greased baking sheet (or silpat!). Roll dough into balls with floured hands, returning to sheet. Bake cookies in middle of oven, until golden brown, about 18 minutes. Transfer cookies to racks to cool. Cookies keep in an airtight container about 1 week.