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 20m Yield 36 cookies Number Of Ingredients 9 Steps:
Preheat oven to 375 degrees F. Combine cake mix, melted butter, flour, eggs, pumpkin pie spice, and vanilla in large bowl. Beat with a hand mixer for 1 minute, or until well blended. Stir in oats, walnuts and dates. Drop heaping tablespoons of dough onto an ungreased cookie sheet, spacing cookies 2 inches apart. Bake for 10 minutes, or until edges begin to brown. Cool cookies on cookie sheet for 5 minutes and then transfer cookies to a cooling rack or platter.
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 27m Yield 5 dozen Number Of Ingredients 12 Steps:
Preheat the oven to 350 degrees. Cream together the butter, sucanat, and eggs. In a different bowl combine the flour through all spice. Add the flour to the butter mixture alternating with the milk until it is all combined. Stir in the oatmeal and dates. Drop by teaspoons onto a cookie sheet sprayed with cooking spray. Bake for 10-12 minutes or until slightly browned. Immediately remove from pans onto a rack to cool.
Time 40m Yield 3 dozen. Number Of Ingredients 11 Steps:
In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and baking soda; gradually add to creamed mixture and mix well. Refrigerate for 1 hour or until easy to handle., On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a floured 2-1/2-in. cookie cutter. Place 1 in. apart on greased baking sheets. Bake at 350° for 10-12 minutes or until edges are lightly browned. Remove to wire racks to cool completely., In a small saucepan, combine filling ingredients. Cook over medium heat for 3 minutes or until thickened and bubbly. Cool to room temperature. Spread on the bottoms of half of the cookies; top with remaining cookies.
Time 1h Yield 48 serving(s) Number Of Ingredients 15 Steps:
Preheat oven to 400. Cover two cookie sheets with aluminum foil, shiny side up. Place raisins in small saucepan. Cover with boiling water and let simmer for 5 minutes. Drain raisins in strainer and reserve 1/3 cup of the water. Sift together flour, salt, baking soda, cinnamon, cloves, and allspice. In large bowl of electric mixer, cream the butter. Add sugar and beat well. Add the eggs one at a time, and beat until smooth after each addition. Add the dates and drained raisins, and beat just to mix. Beat in oatmeal. Gradually beat in reserve 1/3 cup of raisin water. On low speed, slowly add sifted dry ingredients, scraping bowl with rubber spatula and beating only until mixed. By hand, stir in the pecan pieces and chocolate chips. Dough may be stiff. Place dough by heaping teaspoonfuls on foil, about 2" apart. If you like, you can place a pecan half on top of each cookie for decoration (pecan halves are not included in the ingredients listed above.). Bake 12-14 minutes, or until cookies are golden brown. Cool.
Time 1h Yield 50 Number Of Ingredients 7 Steps:
Melt 9 tablespoons butter in a small saucepan over low heat; mix in oats. Remove from heat and let cool, about 20 minutes. Mix eggs, sugar, vanilla sugar, and baking powder together in a large bowl; stir in dates-oat mixture. Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet with remaining 1 tablespoon butter. Use 2 teaspoons to place little mounds of oat-date mixture 2 inches apart onto the baking sheets. Bake in the preheated oven until lightly browned on the top and bottom, about 20 minutes.
Yield Makes 16 cookies Number Of Ingredients 10 Steps:
In a stand mixer fitted with a paddle attachment, cream the butter and both sugars at medium speed until smooth, about 3 minutes. Add the salt, baking soda, and cinnamon and mix until well combined, 1 minute. Add the egg and mix for another minute. Add the flour and oats and mix on low speed until combined. Finally, add the dates in two additions to make sure they’re distributed evenly throughout. The dough will be very soft at this point. Transfer the dough to a sheet of parchment paper or plastic wrap. Flatten into a disk with your hands, then wrap tightly and refrigerate for at least 30 minutes (and up to 2 days)-chilled dough will be much easier to handle. Place two racks in the middle positions and preheat the oven to 350ºF. Line two baking sheets with parchment paper. Divide the dough into 16 equal portions, about 1½ ounces (45 g) each. Working quickly so that the dough doesn’t warm up, shape each portion into a ball with your hands. You can freeze the cookie dough balls for up to 2 weeks in a freezer bag to be baked from frozen at a later time. Place cookies on the prepared baking sheets, at least 3 inches apart to prevent the cookies from touching as they spread when they bake. Bake for 10 minutes, rotate the baking sheets and switch their positions in the oven, and bake for another 6 to 8 minutes, until the edges are brown and the middle is golden. Rotating and switching the sheets halfway through the baking process will ensure that the cookies bake evenly. Let the cookies cool completely on the baking sheets. The cookies keep well for a couple of days stored in an airtight container.
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.
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.
