Filled Oatmeal-Date Cookies

  • Active Time 40m
  • Total Time 1h

about 3 dozen cookies

A lemony date filling makes oatmeal cookies more special.

Make Ahead Tip: Freeze in an airtight container.


  • 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 cup 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.


To make the filling: Combine the 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 the dough: Place a rack in the upper third of the oven; preheat to 350 degrees F. Coat 3 baking sheets with cooking spray; set aside.

Combine the 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 the flour, baking soda, cinnamon, salt and baking powder into the mixing bowl. Add the rolled oats and stir with a wooden spoon until well combined.

Drop the dough by heaping teaspoonfuls onto the prepared baking sheets, spacing the 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 Publisher. All rights reserved.

RecID 7680

nutrition information per serving

131 calories; 3g total fat; 0g total saturated fat; 6mg cholesterol; 113mg sodium; 25g carbohydrates; 2g fiber; 2g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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