A lemony date filling makes oatmeal cookies more special. Source: EatingWell Magazine, May/June 1995

EatingWell Test Kitchen
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Ingredients

Directions

  • 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.

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  • 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.

Tips

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; 2.7 g total fat; 0.3 g saturated fat; 5 mg cholesterol; 113 mg sodium. 81 mg potassium; 25.1 g carbohydrates; 1.5 g fiber; 15 g sugar; 2.1 g protein; 9 IU vitamin a iu; 22 mcg folate; 11 mg calcium; 1 mg iron; 6 mg magnesium;