These are my favourite oatmeal cookies. They are good with raisins, but the dates give them a sweeter, chewier texture. The mix of the two kinds of oats gives it a nice texture as well.

makes 24 cookies

3/4 cup butter, softened
3/4 cup white sugar
3/4 cup packed light brown sugar
2 eggs
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup rolled oats
1 3/4 cups quick oats
1 cup dates, chopped

Preheat oven to 375ºF.

In large bowl, cream together butter, white sugar, and brown sugar until smooth. Beat in the eggs and vanilla until fluffy. Stir together flour, baking soda, cinnamon, and salt. Stir in oats and dates.

Drop 1 tablespoon of dough onto a cookie sheet lined with parchment paper.

Bake 8 to 10 minutes until golden brown. Cool slightly, remove from sheet to wire rack. Cool completely.

Don’t want to make a big batch? Roll dough into a log with parchment paper. Then wrap in plastic wrap and then tin foil and freeze. To bake, cut slices of the dough and place on a baking sheet and bake for 10 mins at 375ºF.

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