Recipe by ladypit
In making cookies for Christmas I was trying to keep in mind what I had in my cabinets (instead of running out for more supplies). I found a recipe in the "More With Less" cookbook that looked interesting. I adapted it pretty heavily based on what I had. These are soft cookies that spread a ton while baking. They are a little crumbly but had a lovely soft, almost old fashioned molasses type taste. Sucanat is unrefined sugar. It has a lovely taste and more redeeming social value then refined sugar. If you don't have it, though, brown sugar would be a fine replacement.
Top Review by Baby Kato
Even over cooked these cookies taste wonderful. My dh is in date heaven. Thank you for sharing this recipe, which I will make again. Made for What's on the Menu? Tag Game 2015.
- 1⁄2 cup butter or 1⁄2 cup margarine
- 1 cup sucanat or 1 cup brown sugar
- 3 eggs
- 1 1⁄2 cups whole wheat pastry flour
- 1⁄2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon ground allspice
- 1⁄2 cup skim milk
- 2 cups rolled oats (quick cooking or regular - not instant)
- 1 1⁄2 cups chopped dates
Directions See How It's Made
- Preheat the oven to 350 degrees.
- Cream together the butter, sucanat, and eggs.
- In a different bowl combine the flour through all spice.
- Add the flour to the butter mixture alternating with the milk until it is all combined.
- Stir in the oatmeal and dates.
- Drop by teaspoons onto a cookie sheet sprayed with cooking spray.
- Bake for 10-12 minutes or until slightly browned.
- Immediately remove from pans onto a rack to cool.