Heart Smart Oatmeal Date Chocolate Cookies
"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."
- Ready In:
- 42mins
- Ingredients:
- 11
- Serves:
-
28
ingredients
- 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
directions
- 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.
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Reviews
-
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. -
I love cookies! I made these with Splenda in hopes of making them even more 'heart smart' but who knows. As I keep popping them in my mouth I have to remind myself that they are not calorie free! -
These are the best ever. You almost cant stop eating them!!!!
Tweaks
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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.
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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!
RECIPE SUBMITTED BY
Vino Girl
United States
My husband and I married straight out of college in July of 1992. I work as the Assistant Manager at a wine shop which allows me to drink on the job! (OK, not that much, but it's still a fun job...) Besides helping customers choose wine they will like (and also help with food and wine pairings for their menus), I also get to help with the catering end of the business, so I get to spend a fair amount of time in the kitchen making fun appetizers and beautiful food displays. I also work part-time at the fromagerie next door. So yeah - that means I eat on the job, too. :^D
We live on several peaceful wooded acres on a cute little river in rural NE Wisconsin, with a cranky old-lady Burmese and whatever stray outdoor cats that have decided to adopt us on any given day. The cute puppy in the picture is Jake, our Elhew-bred English Pointer that we brought home on Easter weekend 2007. I've also got 2 painted turtles named Dennis and Fuzz, and a bunch of fish (koi and goldfish, along with the guppies & swordtails in the turtle tank).
I USUALLY eat and cook healthy, but I rarely pass up dessert, either. I do not eat red meat, and try to limit other animal products, too. I love to bake, although I seem to collect a lot of scone and biscotti recipes which I NEVER get around to making. I bake and eat A LOT of cookies and muffins... I almost always reduce the sugar by 1/4 and use whole wheat pastry flour for at least part of the flour. Those two changes do so much to make recipes healthier without compromising taste. I try to reduce fat whenever I can, too, but while I want to eat healthy, I still want to ENJOY what I eat!!!
I seem to give a lot of 4 and 5 star reviews here - I seem to have a pretty good sense of what I like by looking at a recipe before I try it. Thank you to anyone that tries my recipes in return, or photographs them.
Amber:
<img src="http://netnet.net/~mkburie/amber2.jpg">
........And a grown up Jake (one year old in January 2008) :) -
<img src="http://netnet.net/~mkburie/JAKE111307.JPG">
Charlotte (May 27, 1992-June 1, 2009):
<img src="http://netnet.net/~mkburie/Charlott.jpg">
Ashley: Adopted October 8, 1996 - Passed Away January 6, 2009
<img src="http://netnet.net/~mkburie/ashley2.jpg">
Mike: September 26, 1994 - March 19, 2004<img src="http://netnet.net/~mkburie/mike1997-lr.JPG">....
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