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Jumbo Pecan-Date Oatmeal Cookies

  • 85minutes
  • 400calories

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Source: www.delish.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, B12, H, D
MineralsNatrium, Fluorine, Silicon, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup(s) (2 sticks) margarine or butter , softened 75 cup(s) sugar

  2. 3/4 cup(s) packed light brown sugar

  3. 1 1/2 cup(s) all-purpose flour

  4. 1 teaspoon(s) baking soda

  5. 1 teaspoon(s) vanilla extract

  6. 1/2 teaspoon(s) salt

  7. 1/2 teaspoon(s) ground cinnamon

  8. 2 large eggs

  9. 3 cup(s) quick-cooking oats , uncooked 2 cup(s) (10 ounces) pitted dates , chopped 1 cup(s) pecans , chopped

Instructions Jump to Ingredients ↑

  1. In large bowl, with mixer at medium speed, beat margarine or butter and sugars until light and fluffy, about 5 minutes. Reduce speed to low; add flour, baking soda, vanilla, salt, cinnamon, and eggs; beat just until blended, occasionally scraping bowl with rubber spatula. With spoon, stir in oats, dates, and pecans.

  2. Preheat oven to 350 degrees F. Drop cookie dough by level 1/4 cups, 3 inches apart, on 2 ungreased large cookie sheets.

  3. Place cookie sheets on 2 oven racks. Bake cookies 20 to 25 minutes until golden, rotating cookie sheets between upper and lower racks halfway through baking time. With pancake turner, remove cookies to wire racks to cool.

  4. Repeat until all batter is used. Store cookies tightly covered for up to 1 week.

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