Photo courtesy of Ashley Marie Thompson
This recipe for Perfect oatmeal cookies! was submitted from Canada by Ashley Marie Thompson for inclusion in The Global Recipe Project cookbook. Thank you, Ashley Marie, for your generous contribution to this charitable cookbook project!
Ingredients (Makes about 1 ½ dozen small cookies)
1/2 cup butter, soft
2/3 cup brown sugar
1 tablespoon vanilla
3/4 cup flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 ½ cups oats
1/2 cup medjool dates, chopped, packed
Step 1) Blend together your butter, sugar, egg, and vanilla with a spatula until even and smooth.
Step 2) Whisk together your flour, soda, cinnamon, salt, and oats.
Step 3) Fold your dry ingredients into your butter mixture until almost completely combined, but not quite.
Step 4) At this stage: add your chopped dates, and continue mixing until evenly incorporated.
Step 5) Place your cookie dough in the fridge (for at least one hour) and preheat your oven to 375 F.
Step 6) After your dough has rested one hour in the fridge- roll cookie balls 2 TB each in size, and squish them down with the palm of your hand on a silicone baking tray or parchment lined sheet pan.
Step 7) These cookies won’t spread much at all so keep that in mind, you can leave 1 or 2 cm between each of them on the tray and have no ‘giant pancake’ issues 😉
Step 8) Bake the cookies for about 6 mins, then rotate the tray and baking approx. another 6 mins depending how crispy you like the edges. Cool on a wire rack 20 mins.
Step 9) To store: place cookies in a sealed plastic bag, suck out some of the air, and seal shut. Keeps about one week!