Oat & Date Cookies

My oat and raisin cookies have been very popular so I thought I would make a slightly different version but using dates.

They worked really well and the spices and date flavours really work well together with the texture of the oats.

They are not a sweet cookie but are still very tasty and go perfectly with a cuppa.

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These cookies are best chilled before baking so do not pre-heat the oven until you are ready to bake them. You can easily make them the day before you need and bake as required.

To start put the butter, light brown sugar, granulated sugar and vanilla extract into the bowl of a stand mixer and cream together.

Add the egg and mix again.

Then add the flour, cinnamon, nutmeg, ginger, bicarbonate of soda and rolled oats and mix again.

Finally add the dates and mix again.

Put the mixture in the fridge for at least an hour.

When you are ready to bake the cookies pre-heat the oven to 180°C (160°C fan) and line two baking trays with baking parchment.

Roll the dough into walnut sized balls (30g approx) and place on the baking trays. You will need to do a few batches.

Bake in the oven for 12 minutes then leave to cool and set on the trays before transferring to a cooling rack.

Oat & Date Cookies

Sarah's servings: 24

Sarah's skill: Easy

Baking time: 12 minutes

INGREDIENTS

120g unsalted butter, softened

75g soft light brown sugar

50g granulated sugar

1 tsp vanilla extract

1 large egg

125g plain flour

½ tsp ground cinnamon

½ tsp ground nutmeg

½ tsp ground ginger

½ tsp bicarbonate of soda

175g rolled oats

150g chopped dates

METHOD

1. Put the butter, light brown sugar, granulated sugar and vanilla extract into the bowl of a stand mixer and cream together.

2. Add the egg and mix again.

3. Then add the flour, cinnamon, nutmeg, ginger, bicarbonate of soda and rolled oats and mix until everything is combined.

4. Finally add the dates and mix again.

5. Put the mixture in the fridge for at least an hour.

6. When you are ready to bake the cookies pre-heat the oven to 180°C (160°C fan) and line two baking trays with baking parchment.

7. Roll the dough into walnut sized balls (30g approx) and place on the baking trays. You will need to do a few batches.

8. Bake in the oven for 12 minutes.

9. Leave to cool and set on the trays before transferring to a cooling rack.

EQUIPMENT USED

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SARAH’S EXTRA SLICE

This recipe makes approximately 24 cookies.

You can freeze the cookies for up to 3 months.

I also have a Christmas version of this recipe with orange and cranberries.