Big Oatmeal Cookies with Dates & Nuts
Submitted by namedNick
Bakery-sized oatmeal cookies loaded with chopped dates, walnuts, coconut, and sesame seeds, spiced with cinnamon, allspice, and almond extract. Crisp edges, chewy centers.
YIELD
1 batchPREP
15 minCOOK
15READY
30These aren’t your average oatmeal cookies. These are the kind you’d find behind the glass at a fancy bakery, the size of your palm and stuffed with good things.
Dates bring a caramel-like sweetness, walnuts add crunch, and shredded coconut and sesame seeds give every bite an unexpected toasty depth. Almond extract instead of vanilla is the move that makes these memorable, and cinnamon with allspice wraps it all in warmth.
Spread them out wide on the baking sheet. You want crisp, golden edges with a chewy center that gives when you bite in.
Chef Tips
- Use rolled oats, never instant; they hold their shape and give the cookie its signature chew
- Dice the dates small (¼ inch) so they melt into pockets of caramel throughout the cookie
- Space the dough 8 inches apart on the sheet; these spread significantly
- Rotate the baking sheet halfway through for even browning on both sides
Ingredients
Directions
Cover a flat baking sheet with parchment if possible; tinfoil if necessary.
If you use tinfoil, butter it generously. Preheat oven to 375℉ (190℃).
Cream the butter with the sugars until light and fluffy; the sugar doesn’t need to be completely dissolved but it should be very well mixed in.
Beat the eggs with milk and almond extract until the mixture is foamy.
Sift the flour with spices, baking powder, baking soda, and salt.
Make sure all the embellishments are ready.
Using a wooden spoon, work about half the flour mixture into the butter and sugar.
Add the milk and egg mixture and combine well.
Then add the rest of the flour mixture and, as soon as the dough is smooth, the oats, dates, nuts, coconut, and sesame seeds.
Give each addition about 2 stirs before adding the next, but don’t wait until each is well mixed.
Stir only enough to ensure proper distribution of the goodies at the end.
Put golf ball-sized dollops of the dough on the lined baking sheet, spacing them about 8 inches apart.
Use a knife blade to flatten and spread the dough into 3 and a ½ inch circles (which will spread a bit in the oven).
Be sure they aren’t more than ¼ inch thick.
Bake the cookies about 8 minutes, then reverse the sheet so they brown evenly and lower the heat to 350℉ (180℃).
Bake another 5 to 8 minutes or until the cookies are nicely browned and a broken one is dry in the center.
Cool on a wire rack.
Comments
