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Filled Oatmeal-Date Cookies

Source: © EatingWell Magazine
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Active Time:  40 Minutes
Total Time:  1 Hour
  about 3 dozen cookies
A lemony date filling makes oatmeal cookies more special.

Make Ahead Tip: Freeze in an airtight container.
RECIPE INGREDIENTS
Filling:
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

Dough:
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)

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.
DIRECTIONS
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.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 10/01/2008
Nutrition Facts per Serving
Yield:   about 3 dozen cookies
Calories: 131
Fat. Total: 3g
Fiber: 2g
Carbohydrates, Total: 25g
Sodium: 113mg
% Cal. from Fat: 21%
Cholesterol: 6mg
Protein: 2g
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