Oatmeal cookies with dates and toffee pieces
Votes: 1
Time: 3 hours.
Complexity: easily
Quantity: 30 cookies
Complexity: easily
Quantity: 30 cookies
These cookies are baked from a mixture of wheat flour and ground toasted oats. The dough is infused with toffee pieces and a puree of dates soaked in boiling water, which complements the toffee perfectly, imbuing the cookies with a rich caramel flavor and making them soft and fluffy. A perfect treat for the winter holidays, they're best enjoyed with a glass of warm milk or cocoa.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup oatmeal
- 1.5 cups premium flour
- 3/4 tsp baking powder
- 3/4 tsp baking soda
- 3/4 tsp salt
- 2/3 cup chopped pitted dates
- 1/3 cup boiling water
- 110 g unsalted butter, room temperature
- 0.5 cup light brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 tbsp vanilla extract
- 1 tbsp. pieces Taffy chewing toffee
We recommend
Recipes with similar ingredients: rolled oats, premium flour, brown sugar, eggs, dates, iris
Cooking the dish according to the recipe:
- Position oven racks in the upper and lower thirds of the oven; preheat to 350°F (175°C). Spread the rolled oats on a baking sheet and toast on the top rack for 10 minutes. Let cool completely. Pulse the rolled oats in a food processor until coarsely ground. Transfer to a medium bowl. Whisk together the flour, baking powder, 1/2 teaspoon baking soda, and salt.
- Add the dates and the remaining 1/4 teaspoon baking soda to a food processor. Pour boiling water over them and let them stand until the dates are soft and the water has cooled, about 5 minutes. Puree, scraping the sides of the bowl occasionally, until the puree is chunky. Add the butter, brown sugar, and granulated sugar and pulse, scraping the sides of the bowl, until thick and light, about 1 minute. The mixture may look slightly curdled. Add the egg and vanilla extract and pulse. Add the flour mixture and pulse until just combined. Transfer to a medium bowl and fold in the toffee pieces. Refrigerate the dough until slightly firm, about 30 minutes.
- Line 2 baking sheets with parchment paper. Drop 1 tablespoon of dough onto each sheet, spacing it 5 cm apart. Refrigerate for about 30 minutes.
- Bake, rotating the baking sheets halfway through, until the cookies are golden brown but still soft in the centers, 18 to 20 minutes. Let cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.
Categories:
Similar recipes
