I do not like raisins. They are one of the foods that sit pretty high on my short list of dislikes. This means I never eat oatmeal raisin cookies. I consider it a loss to have to cut out an entire type of cookie from my diet. An oatmeal cookie has so many desireable qualities. Deep carmelized sugar and chewy baked oats make for a delicious combination.
With a large container of fresh dates and lack of ideas to use them for, along came these cookies. I chopped up the dates to resemble a raisin, then replaced the raisins in my cookie batter. Let’s just say I made up for the many years of missed cookies by almost eating the entire batch alone.
Despite my disfavor to the original dried fruit, I can confidently say that this version of an oatmeal cookie is superior. The fresh dates add even more deep dark caramel flavor to the already oey gooey cookie. Please let me know what you think of this much needed upgrade.
Ingredients
- 1 Cup Of Softened Butter
- 1 Cup of Packed Brown Sugar
- 1/4 Cup of Sugar
- 1 Cup of Chopped Dates
- 2 Eggs
- 1 Tablespoon of Vanilla
- 1 Tablespoon of Molasses
- 1 1/2 Cups of AP Flour
- 3 Cups of Rolled Oats
- 1/2 Teaspoon of Salt
- 1 Teaspoon of Baking Soda
- 1 1/2 Teaspoons of Cinnamon
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Prepare two cookie sheets with parchment paper and set aside.
- Cream together the butter and two sugars.
- While butter and sugar creams, in a bowl mix together the remaining dry ingredients. Set aside.
- Mix in the eggs, one at a time, followed by the vanilla and molasses.
- Slowly mix in the dry ingredients until well combined and dough is formed. Finish by hand mixing in the chopped dates.
- Chill the dough for 30 minutes before baking.
- When ready to bake, roll out balls of dough and place of cookie sheet.
- Bake for 12-15 minutes, until golden brown on top and crispy on the edges.
