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.
- Portion size 12 servings
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.
Nutritional facts <b>Per cookie:</b> about
- Sodium 224 mg
- Protein 4 g
- Calories 334.0
- Total fat 12 g
- Cholesterol 45 mg
- Saturated fat 7 g
- Total carbohydrate 56 g
- Iron 12.0
- Folate 5.0
- Calcium 4.0
- Vitamin A 11.0
- Vitamin C 10.0