A lemony date filling makes oatmeal cookies more special.

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 1995


Recipe Summary

1 hr


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

Nutrition Facts

130 calories; protein 2.1g 4% DV; carbohydrates 25.1g 8% DV; exchange other carbs 1.5; dietary fiber 1.5g 6% DV; sugars 14.5g; fat 2.7g 4% DV; saturated fat 0.3g 1% DV; cholesterol 5.2mg 2% DV; vitamin a iu 9.4IU; vitamin c 0.2mg; folate 22.4mcg 6% DV; calcium 10.8mg 1% DV; iron 0.7mg 4% DV; magnesium 5.7mg 2% DV; potassium 81.4mg 2% DV; sodium 113.1mg 5% DV; thiamin 0.1mg 6% DV.