Jumbo Oatmeal Date Sandwich Cookies

By The Canadian Living Test Kitchen

Tested till perfect

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Jumbo Oatmeal Date Sandwich Cookies

This recipe makes 12 cookies servings

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Nutritional Info
Per cookie: about -
cal 334334 cal
pro 4 g4g pro
total fat 12 g12g total fat
sat. fat 7 g7g sat. fat
carb 56 g56g carb
fibre 4 g4g fibre
chol 45 mg45mg chol
sodium 224 mg224mg sodium
% RDI: -
calcium 44 calcium
iron 1212 iron
vit A 1111 vit A
vit C 1010 vit C
folate 55 folate

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With a crispy exterior, soft interior and sticky date filling between them, these oversize cookies from the Canadian Living test kitchen make a perfect fireside snack.

Ingredients

  • 2/3 cup butter , softened2/3 cup butter, softened
  • 1 cup packed brown sugar 1 cup packed brown sugar
  • 1 egg 1 egg
  • 1 tbsp vanilla 1 tbsp vanilla
  • 1-1/2 cups rolled oats , (not instant)1-1/2 cups rolled oats, (not instant)
  • 1 cup all-purpose flour 1 cup all-purpose flour
  • 1/2 tsp baking powder 1/2 tsp baking powder
  • 1/2 tsp baking soda 1/2 tsp baking soda
  • 1/4 tsp salt 1/4 tsp salt
  • 2 cups pitted dates 2 cups pitted dates
  • 1 tbsp grated orange rind 1 tbsp grated orange rind
  • 2/3 cup orange juice 2/3 cup orange juice

Preparation

In large bowl, beat butter with sugar until light and fluffy. Beat in egg and vanilla.

In separate bowl, combine oats, flour, baking powder, baking soda and salt ; gradually stir into butter mixture until blended. Cover with plastic wrap and refrigerate for at least 30 minutes or for up to 1 day.

Meanwhile, chop dates. In small heavy saucepan over medium heat, bring dates, rind, juice and 1/3 cup (75 mL) water to boil, stirring often; reduce heat to low, cover and simmer, stirring occasionally, for about 45 minutes or until dates are very soft. Uncover and cook, stirring constantly, for 5 minutes or until mixture forms thick, sticky paste. Let cool completely. (Filling can be prepared to this point, covered and refrigerated for up to 2 days.)

Using hands, roll heaping tablespoonfuls (15 mL) of dough into 24 balls. Place about 2 inches (5 cm) apart on greased baking sheets. Bake in centre of 350°F (180°C) oven for 12 to 15 minutes or until golden, edge is crispy and centre is still soft. Transfer cookies immediately to rack. Let cool completely. (Cookies can be stored in airtight container for up to 2 days.)

Spread date pur?evenly over smooth side of 12 of the cookies; sandwich with remaining cookies, smooth side down.

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