Some of my favourite new foods of the season are dates, oatmeal and coconut. I haven’t baked much with them in the past, but I have found myself using them over and over again in recipes throughout the winter, and they are quickly finding a new place in my heart & pantry. I adapted this recipe for oatmeal cookies from a recipe for thick, chewy, oatmeal raisin cookies from Smitten Kitchen (also delicious, btw).
- 1/2 C butter or margarine, softened
- 1/2 brown sugar, packed
- 1 egg
- 1/2 tsp vanilla
- 3/4 C flour
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1 1/2 rolled oats (quick oats, not instant)
- 1/3 C dried unsweetened coconut
- 1 C chopped, pitted dates
Cream butter and sugar together. Add egg and vanilla and mix until smooth. In a separate bowl, mix together flour, baking soda, cinnamon, salt, and oats. Add to butter mixture and stir. Stir in coconut and dates. To make these cookies extra thick and chewy, chill the dough for about 30 min before scooping onto a baking sheet. Bake for 10-12 min at 350F.