Jumbo Oatmeal Date Sandwich Cookies
This recipe makes 12 cookies servings
|Per cookie: about||-|
|total fat||12 g|
|sat. fat||7 g|
- Portion size: 12 cookies
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.
- 2/3 cup 2/3cupbutter, softened
- 1 cup 1cuppacked brown sugar
- 1 1eggeggs
- 1 tbsp 1tbspvanilla
- 1-1/2 cups 1-1/2cupsrolled oats, (not instant)
- 1 cup 1cupall-purpose flour
- 1/2 tsp 1/2tspbaking powder
- 1/2 tsp 1/2tspbaking soda
- 1/4 tsp 1/4tspsalt
- 2 cups 2cupspitted datedates
- 1 tbsp 1tbspgrated orange rind
- 2/3 cup 2/3cuporange juice
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.