Date-Oatmeal Cookies

Date-Oatmeal Cookies

Preheat Oven to 365 degrees

Cream together:

1 cup room temperature butter

3/4 cup sour cream

3/4 cup packed brown sugar

1/2 cup white sugar

Add and mix:

2 large eggs (slightly beaten before adding)

1 teaspoon vanilla

Sift together:

2 cups all-purpose flour

1/2 teaspoon salt

1/2 teaspoon cinnamon

3/4  teaspoon baking soda

Add slowly and mix just until combined – do not over mix

Stir in:

1 1/2 cups dates finely chopped

1 cup quick cooking oats

1 1/2 cups chopped pecans or nut of choice

After ingredients are well incorporated, drop by teaspoon or ice cream scoop onto parchment lined cookie sheet and bake for 13 to 15 minutes or until light golden brown.  Transfer cookies to wire racks to cool.  A glass of milk or cup of coffee or tea go great with one of these cookies.  Enjoy!


Grandma’s Gluten Free Cookies

Pre-heat oven to 365 degrees. Line cookie sheet with parchment paper.

Cream together:

1 cup butter softened
1 3/4 cup sugar – white
1 cup brown sugar
2 teaspoons vanilla

2 large eggs — one at a time mixing well after each addition

Sift together:

3 cups gluten-free all-purpose flour
3 teaspoons Xanthan Gum
2 teaspoons baking soda
2 teaspoons cinnamon
1/4 teaspoon sea salt

1 cup milled flaxseed
21 Tablespoon orange zest

Add to butter mixture, mixing well but do not over-beat

2 cups chocolate chips
1 cup pecans chopped

Optional additions:
1/3 cup flaked coconut
2 cups old fashioned oats
2 cups raisins — soak in boiling water and drained before adding

By omitting the chocolate chips, you can replace with old-fashioned oats and other optional items and you now have oatmeal cookies.

AFter dough is mixed, use ice-cream scooper and drop onto prepared cookie sheet with at least 1 inch between each cookie. It is actually best to let dough rest in the refrigerator for 30 minutes to overnight before baking, however, if you don’t have that kind of time, they are still very good. Bake cookies for 13 to 15 minutes or until golden brown.