Get ready to transform your baking game with these irresistible Big Oatmeal Cookies that are about to become your new obsession! Imagine biting into a perfectly balanced cookie that combines the hearty wholesomeness of rolled oats, the sweet chewiness of dates, and the rich crunch of nuts - all in one magical bite. These aren't just cookies; they're a culinary experience that bridges homestyle comfort with gourmet deliciousness. Whether you're a seasoned baker or a kitchen newbie, this recipe promises to deliver warm, golden-brown perfection that will have everyone begging for your secret recipe!
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup chopped dates
- 1/2 cup chopped nuts (walnuts or pecans)
- 1/2 cup butter, softened
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a medium mixing bowl, cream together the softened butter and brown sugar until light and fluffy, using an electric mixer or whisk.
- Add the egg and vanilla extract to the butter mixture, beating until well combined and smooth.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry flour mixture to the wet ingredients, mixing until just combined.
- Fold in the rolled oats, chopped dates, and chopped nuts using a spatula, ensuring even distribution throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Gently flatten each cookie mound with the back of a spoon or your fingers to create a slightly thick, circular shape.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are set.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes.
- Transfer the cookies to a wire rack to cool completely, allowing them to firm up and develop a slightly crisp exterior.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Room Temperature Matters: Ensure your butter and egg are at room temperature for smoother mixing and better cookie texture.
- Don't Overmix: When combining dry and wet ingredients, mix just until incorporated to keep cookies tender.
- Uniform Sizing: Use a cookie scoop for consistent cookie sizes, which ensures even baking.
- Nut Options: Feel free to experiment with different nuts like almonds or pecans for unique flavor profiles.
- Storage Hack: Place a slice of bread in your airtight cookie container to help maintain moisture and keep cookies soft.
- Chilling Option: For even more flavor development, you can chill the dough for 30 minutes before baking.
- Check Early: Ovens vary, so start checking your cookies at the 10-minute mark to prevent over-browning.
Nutrition Facts
Calories: 140kcal
Carbohydrates: 16g
Protein: 2g
Fat: 8g
Saturated Fat: 4g
Cholesterol: 20mg
