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!).

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.