It’s amazing what one ingredient substitution can do for a simple, classic recipe. Per Supal’s recommendation, I added dates rather than just raisins to this traditional oatmeal cookie recipe (from the very own Quaker Oats!) These cookies are what I ended up sending my mom for Mother’s Day and she loved them. Soft, chewy, and unique with the dates. Bonus: they also mail well (I wrapped them in paper napkins followed by tinfoil and plastic wrap, then put them in small boxes) and last up to a week. Anyone else ever use dates as a substitute for something? I’m definitely going to start incorporating them into more recipes!
Oatmeal Raisin & Date Cookies
Adapted from Quaker Oats
Makes approximately 3 dozen cookies
– 1 1/4 cup butter, softened
– 3/4 cup brown sugar
– 1/2 cup granulated sugar
– 1 egg
– 1 teaspoon vanilla
– 1 1/2 cup all purpose flour
– 1 teaspoon baking soda
– 1 1/2 teaspoon ground cinnamon
– 1/2 teaspoon salt
– 1/4 teaspoon ground nutmeg
– 3/4 cup chopped dates
– 1/4 cup raisins
– 3 cups oats (quick or old fashioned), uncooked
Preheat oven to 375°F. In a large bowl, beat butter and sugar until creamy. Add eggs and vanilla. Beat well. Add combined flour, baking soda, cinnamon, salt, and nutmeg. Mix well.
Add oats to mixture and mix well. Scoop tablespoons of dough onto ungreased cookie sheet and bake for 9 minutes. Let sit for one minute after removing from oven. Transfer cookies to wire rack and cool completely.
Images by Monica Dutia for Cake & Lilies.