Dates are ancient history’s fruit. It stood the test of time and also stands well in a cookie. The Date, Walnut and Chocolate Chip Oatmeal Cookie is a variation on the traditional oatmeal cookie. It’s chewy with just enough sweetness in one bite. The added bonus: this one-bowl cookie recipe makes clean-up a cinch. Take it to a book club, pack it up for a day hike, or keep it in the house for the every day cookie.
Mellting Butter [left] and Brown Sugar on Melted Butter [ right]
Egg and Vanilla on Butter Mixture
Cookie Dough on Baking Sheet [left] and Date, Walnut and Chocolate Chip Cookie [right]
Date, Walnut and Chocolate Chip Cookies
The Twist on the Chewy Oatmeal Cookie
Adapted, generously, from Gourmet, December 1998
Yields 38-40 cookies
1/2 cup dates
1/2 cup unsalted butter, cut into pieces
1/2 cup brown sugar
2/3 cup all-purpose flour
3/4 tsp baking soda
3/4 tsp salt
1 tsp vanilla
1 1/2 cup quick oats
1/2 cup walnuts
1/3 cup semisweet chocolate chips
1. Preheat oven to 350 degrees
2. Chop dates until the largest pieces are no larger than the size of a raisins.
3. Melt butter in a medium saucepan over medium heat. Swirl the pan until the butter is completely melted.
4. Remove pan from heat. Using a fork, stir in brown sugar until it is smooth. Whisk in egg and vanilla into butter mixture. Mix in flour, salt, and baking soda until incorporated into egg mixture. Fold in oats, dates, walnuts and chocolate chips until dough forms.
5. Using a mini ice cream or cookie scooper, place each cookie dough onto baking sheet. Flatten tops of each with the back of the scooper.
6. Bake for 15-18 minutes or until golden.
Optional: For 1 less dish to clean, line baking sheet with foil before placing dough on the sheet. The foil can then be used to wrap up cookies for your friends and family to take on to-go.
Storage: Store cookies in an air-tight container for up to one week (of course, that’s if they last that long!).