Skip to main content

Chewy Oatmeal Dates Cookies







In the month of Ramadan, Muslims are encouraged to have at least 3 dates either fresh or dried and sip some water in  between, when they break fast.  Adding dates to home-made bread, cakes, muffins or cookies adds richness and nutrition, and the natural moisture of dates adds to the quality of the final product.

As the name suggests, Chewy Oatmeal Dates Cookies are not crispy and crunchy, but chewy, which you'll enjoy tucking into while relaxing and watching your favourite drama, or perhaps Muslim viewers may also like to add this cookie to their wide range of Raya goodies.  Selamat Hari Raya.

Recipe for Chewy Oatmeal Dates Cookies

Ingredients :
  • 4 oz Plain Flour
  • 1/4 Teasp. Salt
  • 1/4 Teasp. ground Cinnamon
  • 1/2 Teasp. Baking Powder
  • 1/2 Teasp. Baking Soda
  • 125 gm Butter/Margarine
  • 3 oz Soft Brown Sugar
  • 2 oz Caster Sugar
  • 1 Teasp. Vanilla
  • 1.1/2  Tablespoons Milk/Sugarless Soyabean Milk
  • 1 Egg
  • 135 gm Quaker instant Oats
  • 50 gm Dates  -  Chopped
Method :
  1. In a mixing bowl, sift together the flour, salt, baking powder, baking soda and cinnamon.  Mix well and set aside.
  2. Cream together the butter/margarine with the two sugars, till light, thick and creamy.
  3. Add in egg and vanilla and mix well.
  4. Add in the flour mixture and beat until just combined.
  5. Stir in the oats and chopped dates. 
  6. Place dough, covered, in the refrigerator for at least 3 hours or, best,  preferably overnight.
  7. Line the baking sheets with parchment paper.
  8. Scoop about 2 teasp of dough, roughly make into a ball and place on the lined baking sheet.  Repeat with the remaining dough, keeping the balls,  2 inches apart.
  9. Bake in preheated oven @ 350 deg F./180 deg C, for 16 to 18 minutes, till golden brown, but still soft in the centre.
  10. Transfer the cookies onto wire racks to cool.  Store in an airtight container.
Note :
  1. The above dough was prepared and kept in the fridge overnight.
  2. The above recipe yields 40 cookies
  3. Any dried fruit can be substituted for the recipe.
  4. Cookies must be completely cool before storing in an airtight container.

Also view
Labels:

Comments

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Mini lime marmalade chiffon cake

These little chiffon cupcakes were made with lime marmalade.  Other than orange marmalade I've never come across lime marmalade and so this went into my shopping basket when I was in Perth last.  It's slightly more sour than orange marmalade but it's delicious when you have it with butter or peanut butter slathered on a slice of freshly baked bread or toast!
51 comments
Read on for the Recipe

Honey-Glazed Grilled Chicken

This is a very easy, fuss-free chicken dish which is finger-licking good.  Just marinate the chicken with some sauce for a few hours, preferably overnight, put them under the grill and you'll be rewarded with a delicious meal.  This is also a quick way to serve something delicious which is also very affordable. Honey-Glazed Grilled Chicken Ingredients   3 pieces chicken thigh, deboned        6 cloves garlic, minced       10 gm  ginger, minced Marinade   1  Tbsp honey, 1/2  Tbsp lemon kumquat vinigen  1.1/2 Tbsp light soya sauce, 1.1/2  Tbsp cooking wine    1.1/2 tsp each of oyster sauce, fish sauce and sesame oil. Method Rinse chicken thighs. Pat dry.  Make some cuts on the chicken thighs.   Mix with the minced garlic, ginger and marinade for a few hours, preferably overnight. Place marinated chicken thighs on an alluminium foil lined baki...
27 comments
Read more

Braised Pork Belly with Lotus Root čŽ²č—•ē„–ēŒŖ肉

This is a very simple pork belly dish cooked with fermented bean curd and young lotus root.  I like that the lotus root stays crunchy and blends well with  the equally crispy wood ear fungus.  A comforting dish to serve with a bowl of hot white rice! Recipe for Braised Pork Belly with Lotus Root Ingredient 300 gm pork  belly, cut into bite size 150 gm young lotus root, sliced 4 pips garlic, smashed 20 gm wood ear fungus, soaked, stemmed, cut into strips 2 pices of Nam Yue (fermented bean curd) 1 tsp dark soya sauce 2 tsp Shaoxing wine 3 cups water Salt and sugar to taste Method Saute the garlic with some oil till fragrant, add in the pork belly, stir-fry. Add in the mashed fermented bean curd, mix well and toss in the wood ear fungus. Add in water, dark soya sauce, simmer till meat is tender and cooked and sauce slightly reduced. Toss in the sliced lotus root, ...
9 comments
Read more