Oatmeal, date, pecan and chocolate chip cookies
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Old-fashioned oatmeal |
| ½ | cup | All purpose flour |
| 1 | teaspoon | Baking soda |
| 1 | teaspoon | Baking powder |
| ½ | cup | Unsalted butter; room temperature (1 |
| ; stick) | ||
| ⅔ | cup | Firmly packed dark brown sugar |
| ½ | cup | Sugar |
| 1 | Egg | |
| 1 | teaspoon | Vanilla |
| ¾ | cup | Chopped pitted dates; (about 5 ounces) |
| ¾ | cup | Chopped pecans; (about 3 ounces) |
| ⅔ | cup | Semisweet chocolate chips |
Directions
Preheat oven to 375F. Grease 2 heavy large cookie sheets. Mix first 4 ingredients together in medium bowl. Using electric mixer, cream butter and both sugars in large bowl until light and fluffy. Beat in egg and vanilla.
Mix in oatmeal mixture. Stir in remaining ingredients. Drop rounded tablespoons of dough about 2 inches apart onto prepared cookie sheets.
Flatten cookies slightly with spoon. Bake until brown, about 10 minutes.
Cool 5 minutes on cookie sheets. Transfer cookies to rack and cool completely. (Can be prepared 4 days ahead. Store in airtight container.) Makes about 2 dozen.
Bon Appetit October 1992
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