Filled Oatmeal-Date Cookies

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From: EatingWell Magazine May/June 1995

A lemony date filling makes oatmeal cookies more special.

Ingredients 36 servings

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Original recipe yields 36 servings
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  • Filling
  • 8 ounces chopped pitted dates, (1 1/2 cups)
  • 1/3 cup packed light brown sugar
  • 2 teaspoons lemon juice
  • 1 teaspoon freshly grated lemon zest
  • 1/3 cup water
  • Dough
  • 1 1/2 cups packed light brown sugar
  • 1 large egg
  • 2 large egg whites
  • 1/4 cup canola oil
  • 1/4 cup apple butter
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 2 cups rolled oats
  • 1/4 cup pecans or walnuts, chopped and toasted (see Tip)

Preparation

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  1. 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.
  2. To make dough: Place rack in upper third of oven; preheat to 350 °F. Coat 3 baking sheets with cooking spray; set aside.
  3. 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.
  4. 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.
  5. 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 information

  • Per serving: 130 calories; 3 g fat(0 g sat); 2 g fiber; 25 g carbohydrates; 2 g protein; 22 mcg folate; 5 mg cholesterol; 15 g sugars; 9 IU vitamin A; 0 mg vitamin C; 11 mg calcium; 1 mg iron; 113 mg sodium; 81 mg potassium
  • Carbohydrate Servings: 1 1/2
  • Exchanges: 1 1/2 other carbohydrate, 1/2 fat

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