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

Flour, Baking, Soda and Salt on Egg Mixture [left] and Flour and Egg Mixture [right]

Cookie Dough

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

Ingredients

• 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 egg

• 1 tsp vanilla

• 1 1/2 cup quick oats

• 1/2 cup walnuts

• 1/3 cup semisweet chocolate chips

Directions

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!).

Don’t let lemons go to waste.  Before squeezing lemon juice onto grilled fish, into salsa, or any other dish, use the lemon peel as the main ingredient of a sweet treat.  Candied Lemon Peels are tart yet satisfy the sweet tooth.  This recipe can be turned into an easy afternoon activity with family and friends.

1/2″ width Raw Lemon Peels

Candied Lemon Peels

The No Waste Lemon Policy

Yields 35-40 pieces

Ingredients

• 4 Organic Lemons

• 2 cups water, for blanching lemons

• 1 cup ice water, for blanching lemons

• 1/4 cup lemon juice, yielded from 1 juicy lemon

• 1 cup white sugar, divided in ½ cup

• 1/4 cup water, for syrup

Directions

1.  Scrub lemons clean.  Using a vegetable or potato peeler, peel lemon rind from top to bottom for a 1/2″ inch width peel.

2.  To blanch the lemons prepare boiling water and ice water: boil 2 cups of water in a pot; in a separate bowl, place 1 cup of ice water.  Place lemon peels in boiling water for 3 minutes.  Remove peels from boiling water and place peels in ice water to cool for 1 minute.  Remove peels from ice water.  Using a butter knife, scrape pith from peel.  Set aside.

3.  Squeeze ¼ cup lemon juice from a lemon(s).  To prepare syrup, pour lemon juice, ¼ cup water, and ½ cup sugar into a sauce pan over medium heat.  Stir mixture until sugar dissolves.  Add peels to syrup and cook on low heat for 10 minutes.

4.  Add ½ cup sugar on a small plate and place parchment paper next to the plate.  Using a  fork or tongs, remove syrup-coated peels in batches and place directly on to plate of sugar.   Roll peels in sugar to coat.  Place sugar coated peels on parchment paper to dry. 

Note: Left over syrup can be used to flavor soda or as a syrup for pancakes

It’s a spin on the candied walnut.  The Cocoa Dusted Walnut  is slightly sweet and salty.  Share it with guests as an after dinner snack, add it to a gift basket in the holidays, or store it in a desk drawer for an afternoon craving in the office.  Get your fork out to prepare this quick and simple recipe.

Stiff Egg White [left] and Coated Walnuts on Baking Sheet [right]

Cocoa and Salt Mixture [left] and Dusted Walnuts [right]

Cocoa Dusted Walnuts

The Nutty Cocoa Treat

Yields 4 servings

Ingredients

• 1 egg white

• 1/3 cup light brown sugar, packed

• 5 tbsp cocoa, divided 1 tbsp and 4 tbsp

• 1 tsp salt

• 2 cups walnuts

Directions

1. Set oven rack in at the center level.  Preheat oven to 300 degrees.  Line a rimmed baking sheet with wax paper or parchment paper.

2.  Place egg white in a medium-sized bowl.  Beat egg white with a fork until egg white is stiff and foamy.  Mix in brown sugar until a thick mixture forms.  Add 1 tbsp cocoa and stir until smooth.

3.  Gradually fold walnuts into the mixture until coated.  Place a single layer of coated walnuts onto lined baking sheet.  Bake for 12-15 minutes or until set.  Make sure not to overcook; the top of the walnuts will be set and the bottoms of the walnuts may be slightly sticky.

4.  While walnuts are baking, mix salt and remaining cocoa in a separate bowl.  Remove walnuts from oven and allow to cool on lined cookie sheet for 2 minutes.  Gradually add walnuts, in batches, to dry cocoa mixture and fold dry cocoa mixture over walnuts until walnuts are completely coated.