Prep 30 mins
Cook 12 mins
From Health, January 2008. I made these with dried figs (soaked thoroughly in water) in place of the dates. Very chewy and delicious cookies and plenty sweet.
- 6 tablespoons unsalted butter
- 3⁄4 cup packed light brown sugar
- 1⁄3 cup all-purpose flour
- 1⁄3 cup whole wheat flour
- 3⁄4 teaspoon baking soda
- 1 1⁄2 cups oats
- 1⁄2 teaspoon salt
- 1 lightly beaten egg
- 1 teaspoon vanilla extract
- 1 cup chopped pitted dates
- 3 ounces coarsely chopped bittersweet chocolate
- Preheat oven to 350º.
- Melt butter in a small saucepan over low heat.
- Remove from heat and add brown sugar.
- Stir until smooth.
- In a medium bowl, combine all-purpose flour, whole-wheat flour, baking soda, oats, and salt.
- Combine the butter mixture with the dry ingredients, and add egg, vanilla, and chopped dates.
- Fold in bittersweet chocolate.
- Mix well and spoon mixture by tablespoon-fulls out onto lightly greased (or silicone baking mat–covered) baking sheets.
- Bake for 12 minutes, until tops are dry to the touch.
This is a delicious cookie recipe even if you don't have the whole wheat flour. I thought I had the WW on hand, but was able to use the all purpose for both flour portions instead. I am sure that the nutrition changed because of that. I also used a mixed dried fruit in place of the figs. The batter seems dry, and does not stick together very well, but the cookies turned out fine. They are very flavorful, and I appreciate the recipe.
There is a recipe in the Cooking Light Jan/Feb 2011 issue that is identical to this one - except for 1/4 tsp less baking soda and uses dried cherries in place of the dates. I was going to post but it is so close to this one, I changed my mind! Made these with the dried cherries and they are wonderful. Have also made with figs and they were AWESOME. Can't wait to try them with dates. Yummmm. Thanks for posting!
I really loved these, and I felt great about giving them to DS since they are reasonably healthy for a cookie. I used Smart Balance for the butter, and I think the salt in it was fine (I love the sweet/salty combo of cookies, though). I used a combination of chocolate and butterscotch chips, and not very many at that--maybe 1 oz? I also cut back the sugar to 1/2 c, as my dates were sugared and dates are uber-sweet as it is. I definitely didn't miss the extra sweetness. Thanks for posting; I'll definitely make these again.