A cookie classic that will help improve any bad day. They are cookie comfort food and simple, quick, and easy to make. They are easily adaptable. This recipe can handle up to a cup of add-ins if dates aren't your thing. Swap in raisins, chocolate chips, or dried fruit, nuts, or a combination.Make a whole batch and then freeze half for later in the week when that craving is sure to hit
- 1 stick 8 oz of unsalted butter (at room temperature)
- 1 cup brown sugar
- 1/3 cup granulated sugar
- 2 large eggs at room temperature
- 1 tsp vanilla
- 1 3/4 cups all puprose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp kosher salt
- 2 cups old-fashioned oats
- 1 cup chopped Medjool dates
- 1 tsp cinnamon optional
- Preheat the oven to 375F and adjust racks to upper and lower thirds. Line two baking sheets with parchment.
- In a stand mixer or large bowl, cream the butter and sugars on medium until light and fluffy. At least 3 minutes.
- Add the eggs one at a time and incorporate fully.
- Add the vanilla and combine.
- In a separate medium bowl, whisk together the dry ingredients (except the oats and add-ins, if using).
- Add the dry ingredients to the butter mixture and mix on low until just incorporated.
- Add the oats and add-ins and mix on low again.
- Portion the cookies onto the sheets. Leave at least an inch or two for spreading.
- Bake, rotating the sheets halfway through.
- Transfer cookies to wire racks to cool completely
If your dates are old or died out, soak them for five minutes in hot water. Any combination of add-ins works well just keep it to about a cup in total.