Time 1h34m Number Of Ingredients 13 Steps:
Gather the ingredients. In a medium bowl, combine the flour, baking soda, and salt; whisk or stir to blend and set aside. In a large mixing bowl with an electric mixer , beat the butter and sugar together until light and fluffy, about 2 to 3 minutes. Add the eggs, one at a time, beating after each addition, then add the vanilla and beat until smooth and blended. Add the dry ingredients and mix on the lowest speed just until blended, then fold in the chopped dates and pecans. Refrigerate the dough for 1 hour. Position a rack in the center of the oven and preheat to 350 F. Line baking sheets with parchment paper. Drop the cookie dough by rounded tablespoons onto the baking sheets, leaving 2 inches between the cookie mounds. Bake the cookies until set and the edges are lightly browned, 10 to 14 minutes. Let the cookies cool in the pan for 5 minutes, then transfer them to a rack to cool completely.
Yield 24 Number Of Ingredients 12 Steps:
Preheat oven to 375 degrees F and grease cookie sheets. In separate bowl, sift together flour, baking powder, baking soda and salt. Set aside. In a large bowl, cream together shortening and both sugars until light and fluffy, using electric mixer at medium speed. Add eggs, one at a time, beating well after each. Blend in vanilla. Gradually add dry ingredients to creamed mixture, mixing well with spoon. Stir in oats, dates and walnuts. Drop dough by teaspoonfuls, about 2 inches apart, on cookie sheet. Bake for 8 minutes or until lightly browned. Remove from cookie sheets to cool on racks.
Time 50m Yield Makes 5 dozen Number Of Ingredients 12 Steps:
Preheat oven to 375 degrees. In a large bowl, beat butter and shortening with a wooden spoon or electric mixer until smooth. Add both sugars, and beat until smooth. Beat in eggs, one at a time, until incorporated. Beat in vanilla. Combine the remaining ingredients in a separate bowl. Gradually add dry ingredients to the butter mixture, mixing until just combined. Drop batter by the tablespoon about 1 1/2 inches apart on ungreased baking sheets. Bake until golden brown, about 12 to 14 minutes. Transfer cookies to wire racks to cool.
Time 30m Yield about 2-1/2 dozen. Number Of Ingredients 12 Steps:
In a bowl, cream butter and brown sugar. Add egg; mix well. Combine the flours, lemon zest, baking powder, cinnamon, nutmeg and salt; add to creamed mixture alternately with milk, beating well after each addition. Stir in dates., Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 325° for 13-15 minutes or until golden brown. Remove to wire racks to cool. Store in an airtight container.
Time 2h10m Yield about 2 dozen Number Of Ingredients 9 Steps:
Mix the butter, brown sugar and granulated sugar in a large bowl with an electric mixer on medium speed until creamy. Turn the mixer to low, add the egg and mix well to combine. Add the oats, flour and cinnamon and mix on low until combined. Fold in the dates and walnuts with a wooden spoon or rubber spatula. Cover the bowl and refrigerate for at least 1 hour and up to 2 days. When you’re ready to bake, preheat the oven to 350 degrees F; line a baking sheet with parchment. Scoop mounds of dough with a cookie scoop (about 1 1/2 tablespoons per cookie) and place on the prepared baking sheet, leaving about 2 inches between cookies. Bake on the middle rack until golden around the edges, 10 to 12 minutes. Cool the cookies on the baking sheet for about 10 minutes, then transfer to a cooling rack. Repeat with the remaining dough.
Yield Makes about 24 cookies. Number Of Ingredients 9 Steps:
Preheat oven to 350°F. Coarsely chop dates. In a 3-quart saucepan melt butter over low heat and remove pan from heat. Add brown sugar, stirring until smooth, and sift flour, baking soda, and salt over butter mixture. In a cup lightly beat egg and stir into flour mixture with vanilla, oats, and dates until combined well. Onto 2 large ungreased baking sheets spoon slightly rounded tablespoons dough about 2 inches apart. Roll dough into balls with floured hands, returning to sheets. Bake cookies in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden brown, about 18 minutes total. Transfer cookies to racks to cool. Cookies keep in an airtight container about 1 week.
