This is my own recipe that I perfected after a few not so perfect batches. I have been making these cookies for several years and everyone loves them.
Original recipe makes 2 dozen
Ingredients
2 cups pitted dates, chopped
1/2 cup water
1/4 cup brown sugar
1 tablespoon cider vinegar
1/2 cup milk
2 cups all-purpose flour
1 teaspoon baking soda
2 1/2 cups regular rolled oats
1 1/2 cups brown sugar
1/2 cup melted butter
1/2 cup butter-flavored shortening (such as Crisco®), melted
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PREP
45 mins
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COOK
15 mins
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READY IN
2 hrs 40 mins
Directions
- Heat dates, water, and 1/4 cup brown sugar in a saucepan over medium heat; cook until dates are very soft, about 5 minutes. Set aside to cool to room temperature.
- Stir vinegar into milk in a bowl; set aside to curdle, about 10 minutes.
- Whisk flour and baking soda together in a large bowl; stir in oats and 1 1/2 cups brown sugar. Stir butter, shortening, and milk mixture into flour mixture; cover dough and refrigerate until firm, about 1 hour.
- Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
- Roll dough out on a lightly floured surface about 1/8-inch thick; cut dough circles with a round cookie cutter. Place about 1 tablespoon date mixture in the center of each circle; fold circle in half and press edges together tightly to seal. Place cookies on the prepared baking sheets.
- Bake in the preheated oven until golden, about 10 minutes. Remove to cool completely on a wire rack.
Nutrition
Calories: 497 kcal
Carbohydrates: 81.5 g
Cholesterol: 21 mg
Fat: 18.2 g
Fiber: 4.6 g
Protein: 5.6 g
Sodium: 175 mg