Date and Chocolate Oatmeal Cookies were born from a need to use up ingredients that had been in my pantry for some time – dates, dark chocolate (yes, I know the fact chocolate stayed in my house without being eaten is a miracle) and oats. So many oats. This recipe uses three cups of oats and makes a large batch of cookies. Perfect for sharing. And although oatmeal cookies certainly aren’t particularly pretty, stylist or photogenic – speaking from experience, they do possess something most other cookies don’t have and that’s fiber. Something alarmingly lacking in western diets. Oats, dates and dark chocolate…all good sources of fiber.
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Last month I spent in England visiting family, meeting with podcast co-host Sarah and taking in the beautiful old buildings and countryside. While I was there, I met the loveliest lady, Charlotte, who lives in Oxford and who makes the most beautiful stoneware plates, cups, bowls, platters and such. Always on the lookout for for props for my food photography, a visit to Charlotte’s studio at the bottom of her garden had me in prop heaven. Here’s the link to Charlotte’s beautiful stoneware, which she will ship worldwide. The espresso cup and sauce and the plate are from her store.
Regard this as an open blueprint and use any chopped dried fruit you like. Of course the standard oatmeal cookie dried from is the dark, sweet raisins but chopped dried apricots would be delicious, as would figs, golden raisins (sultanas), cranberries or cherries. Although milk chocolate would be a more than suitable substitute for the intense dark chocolate, it does lack any of the dark chocolate’s health properties. If this isn’t your concern, we are talking about cookies with sugar, then use whatever chocolate blows your hair back.
Here are some more cookies recipes that are all completely delicious:
- Anzac Biscuits
- Trail Mix Cookies
- Raisin and Ginger Cornflake Cookies
- White Chocolate Cranberry Cookies
DATE & CHOCOLATE OATMEAL COOKIES
Ingredients
- 1 cup 2 sticks butter, softened
- 1 cup dark brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon apple pie spice or pumpkin spice
- Pinch of sea salt
- 3 cups old fashioned oats rolled oats
- 2 cups chopped Medjool dates about 16
- 3.5 oz dark chocolate, chopped
Instructions
- Preheat the oven to 350°F (180°C). fan-forced (approximately 25 degrees less on some ovens so check). Line 2 baking sheets with parchment paper.
- Beat butter and both sugars together in a large bowl of an electric mixer until light and creamy.
- Add the eggs one at a time beating after each addition and scraping down the side of the bowl. Add the vanilla and beat until well combined.
- Sift together flour, baking soda, spice and salt into a medium bowl. Add the flour, oats, dates and chocolate and mix until well combined. Using a small cookie scoop, scoop dough onto baking sheets, at least 2 inches apart – the cookies will spread. Cook for 15 minutes or until golden around the edge and on the bottom. Let stand on the pan for 10 minutes before removing to a wire rack to cool. Repeat with the remaining cookie dough. Makes about 48 cookies.
Nutrition
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