Oatmeal Date Cookies with Pecans
Oatmeal Date Cookies with Pecans
Makes approximately 18 cookies
Ingredients
⅔ cup Equal Exchange Pecans, coarsely chopped
¾ cup unbleached flour (can substitute whole wheat flour)
½ teaspoon baking soda
½ teaspoon salt
Dash of cinnamon
¼ cup + 2 tablespoons Equal Exchange Organic Palestinian Olive Oil (can substitute ½ cup butter)
⅓ cup granulated sugar
¼ cup packed light brown sugar
1 egg
1 teaspoon vanilla extract
1 ⅓ cup quick-cooking, but not instant, oats (can substitute rolled oats for a heartier texture)
4-5 Equal Exchange Palestinian Medjool Dates, cut into small pieces
3 tablespoons granulated or turbinado sugar, spread on a plate (for coating)
Instructions
Set oven to 275 degrees.
On an oven-proof plate or cookie sheet, toast the pecans for 10-11 minutes, stirring once ½ way through.
In a bowl, stir the flour, baking soda, salt and cinnamon until blended.
In a separate bowl, use a spoon or whisk to beat the olive oil with the granulated and brown sugars until creamy. Beat in the egg and vanilla. Slowly stir in the flour mixture, oats, dates, and pecans.
Press a piece of plastic wrap directly onto the surface of the dough and refrigerate for an hour or until the dough is firm enough to shape into balls.
Set the oven to 350 degrees. Line 2 baking sheets with parchment paper.
Shape the dough in your hands into 1¼ inch balls. Roll the balls in the sugar and place on baking sheets 2 inches apart.
Bake for 13-15 minutes until the tops are set. Set the baking sheets on wire racks to cool for 5 minutes. Transfer cookies to wire racks to cool completely.
Adapted from Jean Kressy’s recipe for Oatmeal-date Cookies with Walnuts published in The Boston Globe.
