Chewy Oatmeal Date Cookies
Baking the cookies at 325 rather than 350 helps them brown more evenly, though even at 325 the edges will brown faster than the centers.
Servings 28
Cost 5
Ingredients
- 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
Instructions
- 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.
Notes
Oats labeled gluten-free are made in factories free of wheat. Regular oats should be gluten-free, but might contain traces of wheat.
