Filled Oatmeal-Date Cookies
From EatingWell: May/June 1995
A lemony date filling makes oatmeal cookies more special.
- 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
- 1 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)
- 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°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 & Notes
- 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.
Per serving: 131 calories; 3 g fat (0 g sat, 1 g mono); 6 mg cholesterol; 25 g carbohydrates; 2 g protein; 2 g fiber; 113 mg sodium; 82 mg potassium.
Carbohydrate Servings: 1 1/2
Exchanges: 1 1/2 other carbohydrate, 1/2 fat
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- Total Time
- 1 hour or less
- 8 or more
- Preparation/ Technique
- Ease of Preparation
- May/June 1995