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Cook Time:1 hrAdditional Time:8 hrsTotal Time:9 hrsServings:42Yield:3 1/2 dozen cookiesJump to Nutrition Facts
Cook Time:1 hrAdditional Time:8 hrsTotal Time:9 hrsServings:42Yield:3 1/2 dozen cookies
Cook Time:1 hr
Cook Time:
1 hr
Additional Time:8 hrs
Additional Time:
8 hrs
Total Time:9 hrs
Total Time:
9 hrs
Servings:42
Servings:
42
Yield:3 1/2 dozen cookies
Yield:
3 1/2 dozen cookies
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients12tablespoons(1 1/2 sticks) unsalted butter, at room temperature1cupnatural peanut butter¾cuppacked light brown sugar2large eggs1 ½teaspoonsvanilla extract2 ½cupsgluten-free rolled oats1cupoat flour (see Tips)¾teaspoonground cinnamon¾teaspoonbaking soda½teaspoonsalt10ouncesMedjool dates, pitted and chopped (about 1 1/2 cups; see Tips)
Cook Mode(Keep screen awake)
Ingredients
12tablespoons(1 1/2 sticks) unsalted butter, at room temperature
1cupnatural peanut butter
¾cuppacked light brown sugar
2large eggs
1 ½teaspoonsvanilla extract
2 ½cupsgluten-free rolled oats
1cupoat flour (see Tips)
¾teaspoonground cinnamon
¾teaspoonbaking soda
½teaspoonsalt
10ouncesMedjool dates, pitted and chopped (about 1 1/2 cups; see Tips)
DirectionsBeat butter, peanut butter and brown sugar in a large bowl with an electric mixer until very creamy. Add eggs and vanilla and beat until combined. Add oats and oat flour, then sprinkle cinnamon, baking soda and salt evenly on top; beat on low speed until almost combined. Fold in dates. Cover and refrigerate for 8 to 24 hours.Preheat oven to 375 degrees F; let the batter stand at room temperature while the oven heats.Roll slightly rounded tablespoons of dough into balls (about 1-inch) and place 2 inches apart on an ungreased baking sheet. Press with a fork to flatten into 2-inch-wide cookies.Bake the cookies until starting to brown on the bottom, 8 to 10 minutes. Let cool on the pan for 2 minutes, then transfer to a wire rack to cool for about 10 minutes more.TipsMake Ahead Tip: Refrigerate dough (Step 1) for up to 1 day; store cookies airtight at room temperature for up to 2 days or freeze for up to 6 months. Microwave frozen cookies for 20 to 30 seconds.We use gluten-free flours, such as oat flour and almond flour or meal, in recipes–gluten-free or not–to layer in extra flavor and texture. Look for them near other specialty flours; store in the freezer.For the best flavor and texture, use Medjool dates in cookies and other baked goods. They’re the largest and most luscious date variety. Look for them in the produce department or near other dried fruits.People with celiac disease or gluten-sensitivity should use oat flour that is labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.Originally appeared: EatingWell Magazine, May/June 2016
Directions
Beat butter, peanut butter and brown sugar in a large bowl with an electric mixer until very creamy. Add eggs and vanilla and beat until combined. Add oats and oat flour, then sprinkle cinnamon, baking soda and salt evenly on top; beat on low speed until almost combined. Fold in dates. Cover and refrigerate for 8 to 24 hours.Preheat oven to 375 degrees F; let the batter stand at room temperature while the oven heats.Roll slightly rounded tablespoons of dough into balls (about 1-inch) and place 2 inches apart on an ungreased baking sheet. Press with a fork to flatten into 2-inch-wide cookies.Bake the cookies until starting to brown on the bottom, 8 to 10 minutes. Let cool on the pan for 2 minutes, then transfer to a wire rack to cool for about 10 minutes more.TipsMake Ahead Tip: Refrigerate dough (Step 1) for up to 1 day; store cookies airtight at room temperature for up to 2 days or freeze for up to 6 months. Microwave frozen cookies for 20 to 30 seconds.We use gluten-free flours, such as oat flour and almond flour or meal, in recipes–gluten-free or not–to layer in extra flavor and texture. Look for them near other specialty flours; store in the freezer.For the best flavor and texture, use Medjool dates in cookies and other baked goods. They’re the largest and most luscious date variety. Look for them in the produce department or near other dried fruits.People with celiac disease or gluten-sensitivity should use oat flour that is labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.
Beat butter, peanut butter and brown sugar in a large bowl with an electric mixer until very creamy. Add eggs and vanilla and beat until combined. Add oats and oat flour, then sprinkle cinnamon, baking soda and salt evenly on top; beat on low speed until almost combined. Fold in dates. Cover and refrigerate for 8 to 24 hours.
Preheat oven to 375 degrees F; let the batter stand at room temperature while the oven heats.
Roll slightly rounded tablespoons of dough into balls (about 1-inch) and place 2 inches apart on an ungreased baking sheet. Press with a fork to flatten into 2-inch-wide cookies.
Bake the cookies until starting to brown on the bottom, 8 to 10 minutes. Let cool on the pan for 2 minutes, then transfer to a wire rack to cool for about 10 minutes more.
Tips
Make Ahead Tip: Refrigerate dough (Step 1) for up to 1 day; store cookies airtight at room temperature for up to 2 days or freeze for up to 6 months. Microwave frozen cookies for 20 to 30 seconds.
We use gluten-free flours, such as oat flour and almond flour or meal, in recipes–gluten-free or not–to layer in extra flavor and texture. Look for them near other specialty flours; store in the freezer.
For the best flavor and texture, use Medjool dates in cookies and other baked goods. They’re the largest and most luscious date variety. Look for them in the produce department or near other dried fruits.
People with celiac disease or gluten-sensitivity should use oat flour that is labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.
Originally appeared: EatingWell Magazine, May/June 2016
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Nutrition Facts(per serving)133Calories7gFat15gCarbs3gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
