Filled Oatmeal-Date Cookies
To make filling: Combine dates, brown sugar, lemon juice, lemon zest and water in a small saucepan. Bring to a simmer over medium heat. Cook, stirring, until thickened, about 30 seconds. Set aside to cool.Advertisement
To make dough: Place rack in upper third of oven; preheat to 350 degrees F. Coat 3 baking sheets with cooking spray; set aside.
Combine brown sugar, egg, egg whites, oil, apple butter and vanilla in a large mixing bowl. Beat with an electric mixer until smooth and pale in color, about 2 minutes.
Sift flour, baking soda, cinnamon, salt and baking powder into the mixing bowl. Add rolled oats and stir with a wooden spoon until well combined.
Drop the dough by heaping teaspoonfuls onto the prepared baking sheets, spacing cookies about 1 1/2 inches apart. With the back of a teaspoon, dipped in water to prevent sticking, make a depression in the center of each mound. Fill with a scant teaspoon of the reserved date filling. Top with another heaping teaspoon of dough, spreading it to roughly cover the filling. Sprinkle each cookie with a scant 1/4 teaspoon pecans (or walnuts). Bake, 1 sheet at a time, until lightly browned on top, 12 to 15 minutes. Transfer the cookies to racks to cool.
Make Ahead Tip: Freeze in an airtight container.
Tip: To toast chopped nuts: Place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.
1 1/2 other carbohydrate, 1/2 fat