Date & Oatmeal Spice Cookies

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I’m a sucker for modifying recipes. It’s both a bad habit and an adventure. I suppose I get easily tired of consistency and predictability? A trait I find ironic, considering my need for structure…

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Anyway, these cookies came from modifying an Oatmeal Raisin Cookie recipe from the back of my Kroger Oatmeal Box. But so much for making 6 dozen – my version only makes two, ha! Maybe I just bake larger cookies ? … regardless, next time I’m definitely going to double or triple the recipe because they got eaten up much too quickly!

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What are your favorite cookie recipes? Care to share below?

P.S. I absolutely love using this Pampered Chef cookie scoop (no affiliated link)!

Date & Oatmeal Spice Cookies
Not your average oatmeal cookie - this one is enveloped in gingery spice, gooey molasses, crunchy oats and sticky dates.
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Ingredients
  1. 1 stick butter, softened (not melted)
  2. 1 cup packed brown sugar
  3. 1/4 cup molasses
  4. 1 egg
  5. 1/8 cup applesauce
  6. 2 TBS milk
  7. 3 cups oatmeal
  8. 1/2 cup shredded wheat, crushed (I use the leftovers from the end of the bag)
  9. 2 cup wheat flour
  10. 3/4 to 1 cup chopped dates
  11. 1 TBS cinnamon
  12. 2 TBS freshly grated ginger (dried won't be as flavorful)
  13. 1 tsp salt
  14. 1 tsp baking soda
  15. 2 TBS flaxseed
Instructions
  1. Preheat oven to 350F and either grease 2 cookie sheets or cover them with parchment paper.
  2. In a large bowl, begin beating the butter with the sugar until pale. Add the rest of the wet ingredients: molasses, egg, applesauce & milk. Set aside.
  3. In a small bowl, whisk together all dry ingredients: oatmeal, shredded wheat, flour, dates, cinnamon, ginger, salt, baking soda and flaxseed.
  4. Slowly combine the dry ingredients into the wet ingredients, making sure to fold the mixture gently, so as not to over-mix and to ensure all flour is scraped from the bottom of the bowl.
  5. Packing the dough into a spoon, drop large balls onto your cookie sheet, separating each by about 2 inches (these don't spread too much). Gently press the ball down with your hand so it's a bit flatter.
  6. Bake at 9-11 minutes until edges begin to turn brown. You can bake two sheets at a time if you rotate them halfway through.
  7. Let cool on the cookie sheet for 5-8 minutes before transferring to a cooling rack to cool completely.
Notes
  1. Makes about 2 dozen (depending on what size you made the cookies ;-) )
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