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  • OATMEAL and DATE BUTTER nut cookie

    1 vote
    OATMEAL and DATE BUTTER nut cookie
    Servings: 16
    by Foodessa
    345 recipes
    >
    Citrus, Rum and Vanilla round out the sweetness of plump date fruits in this smooth, buttery Date paste blended into these delicious cookies. For a detailed post...refer to: http://www.foodessa.com/2015/11/gourmet-date-butter-paste-used-in-2.html

    Ingredients

    • . >(American measures)
    • . > WET mix:
    • . 1/4 cup unsalted butter, softened
    • . 1/4 cup grapeseed oil
    • . 1/2 cup brown sugar
    • . 1/2 cup homemade DATE BUTTER PASTE **
    • . 2 large egg whites, room temperature
    • . > DRY mix:
    • . 2-1/2 cups 'old fashioned' rolled oats
    • . 1 cup all purpose flour
    • . 1/2 tsp. baking soda
    • . 1/2 tsp. baking powder
    • . 1/2 tsp. sea salt
    • . 1/2 tsp. ground Allspice
    • . 1/2 tsp. ground Cinnamon spice
    • . 1 orange, finely zested
    • ...
    • . 1/2 cup walnuts, coarsely chopped
    • . 1 cup Medjool dates, * pitted, chopped
    • .
    • . * It's preferable to pre-soak the dates for about 15 minutes and then strain the liquid out.
    • . ** Date butter paste...refer to Date bar recipe OR use regular pressed date paste.

    Directions

    1. . Pre-heat oven to 350F. Position rack in the center of the oven. Prepare 2 large parchment lined baking sheets.
    2. . > WET mix: In a large bowl, beat together the butter, oil and brown sugar until creamy. Add the date butter paste and egg whites. Continue to beat until lightly fluffy.
    3. . > DRY mix: In a medium bowl, whisk ALL the ingredients together except for the nuts and dates. Set aside.
    4. . > Assembly: Pour the DRY mix into the WET mix. Use a strong spatula to combine until all traces of flour have disappeared. Do not over mix. Lastly, add in the dates and nuts. With the aid of an ice-cream scoop, make packed, levelled volumes of cookie dough and place 8 mounds per baking sheet. This batter does not really spread much. Then, strongly flatten the dough with the bottom of a glass.
    5. . BAKE for 20 minutes. Remove the pan from the oven and wait another 10 minutes before transferring them onto a rack to cool. Repeat with the second pan.
    6. . Store in a cookie tin or freeze with a parchment paper package and into a freezer bag.
    7. . Flavourful wishes from Claudia's kitchen...FOODESSA.com

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