Oatmeal Date Cookies
I’ve always felt like raisins didn’t belong in cookies, but dates were a solid replacement. This is based on the recipe from America’s Test Kitchen with minor modifications.
Ingredients
Dry Ingredients:
1 cup of Bob’s Red Mill 1 to 1 Gluten-Free Flour
1 tsp salt
1/2 tsp baking soda
Add Ons:
3 cups of Old-Fashioned Rolled Oats
1/2 cup of chopped dates
Wet Ingredients:
4 tbsp unsalted butter
1/2 tsp cinnamon (to mix with butter)
1/2 cup vegetable oil
1 cup brown sugar
1 egg + 1 egg yolk
1 tsp vanilla extract or vanilla paste
Instructions
Whisk the dry ingredients together (flour, salt, baking soda).
Brown the butter and put in a heatproof bowl.
Add the cinnamon to the browned butter to bloom.
Whisk in the vegetable oil, the eggs, the sugar and the vanilla extract.
Add the dry ingredients to the wet, and mix to combine, batter should be pretty thick.
Add the oats and dates. It’s going to seem like a lot, keep mixing until you do not see any dry oats.
Use a tightly packed 1/4 cup to scoop similar sized cookies, place on a parchment-lined pan. Once you pop it out, use the 1/4 cup to flatten the cookie into a flatter shape.
Bake at 350 for 10 minutes.
Let rest for 10 minutes, then use a spatula to transfer to a wire rack, cool for another 10 minutes.
