Big Oatmeal Cookies With Dates And Nuts Recipe

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Servings: 12

Ingredients

Cost per serving $1.12 view details

Directions

  1. Cover a flat baking sheet w/parchment if possible; tinfoil if necessary. If you use tinfoil, butter it generously. Preheat oven to 375. Cream the butter with the sugars till light and fluffy; the sugar needn't be completely dissolved but it should be very well mixed in. Beat the Large eggs w/lowfat milk and almond extract till the mix is foamy. Sift the flour w/spices, baking pwdr, baking soda, and salt. Make sure all the embellishments are ready. Using a wooden spoon, work about half the flour mix into the butter and sugar. Add in the lowfat milk and egg mix and combine well. Then add in the rest of the flour mix 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 do not wait till each is well mixed. Stir only sufficient to ensure proper distribution of the goodies at the end.
  2. Put golf ball-sized dollops of the dough on the lined baking sheet, spacing them about 8" apart. Use a knife blade to flatten and spread the dough into 3.1/2" circles (that will spread a bit in the oven). Be sure they aren't more than 1/4" thick. Bake the cookies 8 mins., then reverse the sheet so they brown proportionately and lower the heat to 350 . Bake another 5 to 8 mins. or possibly till the cookies are nicely browned and a broken one is dry in the center. They will be soft when they come out of the oven, but will become chewy, w/crisp edges, as they cold. Cold on a wire rack.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 99g
Recipe makes 12 servings
Calories 384  
Calories from Fat 153 40%
Total Fat 17.69g 22%
Saturated Fat 8.42g 34%
Trans Fat 0.0g  
Cholesterol 65mg 22%
Sodium 304mg 13%
Potassium 237mg 7%
Total Carbs 54.26g 14%
Dietary Fiber 2.8g 9%
Sugars 35.4g 24%
Protein 5.21g 8%
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