09 Mar Oatmeal Date Cookies
It was quite the weekend for Christie’s Corner. Friday, Andrew and I headed to Kingston to visit family, knock down an outhouse and stock up on Cooke’s fine coffee. Sunday we left with 2 pounds of fresh Italian roast, “commode demolition” added to Andrew’s resume and $645 worth of car repairs. Oh yes, and a recipe.
While I am eternally grateful our alternator died in downtown Kingston and not on the 401, we were rain-soaked and cold when we ground to an inelegant halt right outside the Hotel Dieu Hospital late Saturday afternoon. After a tow to a nearby garage and being picked up by Andrew’s parents like high school kids after a matinee, we took solace in a hot turkey dinner and homemade cookies. Ironically, these date-filled delights came from a cookbook that raises funds for Almost Home, a charity that provides support and affordable accommodation for parents whose children are staying in Kingston area hospitals — one of which is Hotel Dieu Hospital.
The next day, while Andrew picked up the car, I helped myself to his share of these cookies. I’d feel guilty, but he was sent home with leftover turkey. Aren’t moms great?
Anyway, this old-fashioned cookie draws upon the classic date and oatmeal combination but has a modern to-order twist. Because you assemble them yourself, you control how little or how much filling goes in to each one. As you can see, I like a modest amount.
Don’t like dates? Just eat the cookies. Their buttery, crunchiness makes them good enough to gobble on their own.
Oatmeal Cookies with Date Filling
- 1 cup butter, softened
- 1 cup brown sugar
- 1 egg
- 1 cup flour
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 2 cups large flake oatmeal
- 1/2 lb dates (about 1 1/3 cups)
- 1/2 to 1 cup water, depending how gooey you like the filling
- 1/2 cup granulated sugar
- 2 Tbsp lemon juice
- Preheat oven to 350°F.
- Cream together butter and brown sugar. Add egg and combine thoroughly.
- Sift together flour, salt, baking powder and baking soda. Add oatmeal and toss to incorporate evenly.
- Add the dry ingredients to wet, half at a time, mixing well each time.
- Roll dough into 1-inch balls. Flatten well with the tines of a fork.
- Bake on an ungreased cookie sheet for 10 minutes. Cool on wire rack once done.
- Meanwhile, make the date filling: combine, dates, water, sugar and lemon juice in a small saucepan. Bring to to a boil, stirring constantly. When mixture boils, reduce heat and simmer about 20 minutes or until the mixture is thick and spreadable.
- Assemble when ready to eat: Spread one cookie with desired amount of date filling then top with a second cookie to create a sandwich.