This is a recipe I've been playing with. Its original form is a chewy oatmeal date pecan cookie, but in the past I've used chocolate chips in place of dates and experimented with gluten-free flours. I like dates a little more now, so I've reverted back to the chewy date version. Pecans and coconut add interesting flavor as well, and the flour can be regular all-purpose or gluten-free. The cookies that are thin, chewy, buttery, sweet and almost candy-like. They're not the most beautiful cookies, but you get a lot of different flavors in one bite.
Chewy Oatmeal Date Variations
I really like this recipe, especially when limiting gluten. It works with Bob's Red Mill 1:1 Gluten-Free Blend, but it also works well with King Arthur's Measure for Measure. And you don't have to make these as date cookies. You can use any dried fruit you like. A bit of cinnamon and/or nutmeg added to the dough is not a bad thing, either.
Chewy Oatmeal Date Cookies
- ½ cup plus 1 tablespoon all-purpose or gluten-free flour (80 grams)
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup oats, old fashioned (80 grams)
- 8 tablespoons melted unsalted butter, cooled (114 grams)
- ¼ cup plus 2 tablespoons granulated sugar (75 grams)
- ¼ cup plus 2 tablespoons packed light brown sugar (75 grams)
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup chopped pecans, toasted (50 grams)
- ¼ cup unsweetened shredded coconut (or sweetened flakes) (25 grams)
- ¼ cup chopped dates (or use mini chocolate chips)
- Maldon sea salt for sprinkling
- Whisk together the flour, baking soda, salt and oats.
- In a mixing bowl whisk together the cooled melted butter, granulated sugar, brown sugar and vanilla, then whisk in the egg.
- With a heavy duty scraper or mixing spoon, stir in the flour mixture. When fully blended, stir in the nuts, coconut and chocolate chips. Batter will be soft and will need to be chilled, so cover bowl and chill for 2 hours or until firm enough to scoop.
- When ready to bake, preheat the oven to 325 degrees F.
- Using a tablespoon measure, scoop dough onto parchment lined or unlined (for crisper cookies) baking sheets and shape into neat rounds. Bake for 12-14 minutes or until cookies are golden brown around the edges and slightly pale in the center. .
- Sprinkle cookies with sea salt.
- Let them cool on the baking sheet, then carefully transfer to a wire rack.