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Receta OATMEAL and DATE BUTTER nut cookie

Name: OATMEAL and DATE BUTTER nut cookie
Cuisine: Canadian
Ingredients: . >(American measures); . > WET mix:; . 1/4 cup unsalted butter, softened; . 1/4 cup grapeseed oil; . 1/2 cup brown sugar; . 1/2 cup homemade DATE BUTTER PASTE **; . 2 large egg whites, room temperature; . > DRY mix:; . 2-1/2 cups 'old fashioned' rolled oats; . 1 cup all purpose flour; . 1/2 tsp. baking soda; . 1/2 tsp. baking powder; . 1/2 tsp. sea salt; . 1/2 tsp. ground Allspice; . 1/2 tsp. ground Cinnamon spice; . 1 orange, finely zested; ...; . 1/2 cup walnuts, coarsely chopped; . 1 cup Medjool dates, * pitted, chopped; .; . * It's preferable to pre-soak the dates for about 15 minutes and then strain the liquid out.; . ** Date butter paste...refer to Date bar recipe OR use regular pressed date paste.

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Citrus, Rum and Vanilla round out the sweetness of plump date fruits in this smooth, buttery Date paste blended into these delicious cookies.

For a detailed post...refer to:
http://www.foodessa.com/2015/11/gourmet-date-butter-paste-used-in-2.html

Raciónes: 16 large cookies

Canadian

Ingredientes

. >(American measures)
. > WET mix:
. 1/4 cup unsalted butter, softened
. 1/4 cup grapeseed oil
. 1/2 cup brown sugar
. 1/2 cup homemade DATE BUTTER PASTE **
. 2 large egg whites, room temperature
. > DRY mix:
. 2-1/2 cups 'old fashioned' rolled oats
. 1 cup all purpose flour
. 1/2 tsp. baking soda
. 1/2 tsp. baking powder
. 1/2 tsp. sea salt
. 1/2 tsp. ground Allspice
. 1/2 tsp. ground Cinnamon spice
. 1 orange, finely zested
...
. 1/2 cup walnuts, coarsely chopped
. 1 cup Medjool dates, * pitted, chopped
.
. * It's preferable to pre-soak the dates for about 15 minutes and then strain the liquid out.
. ** Date butter paste...refer to Date bar recipe OR use regular pressed date paste.

Direcciones

. Pre-heat oven to 350F. Position rack in the center of the oven. Prepare 2 large parchment lined baking sheets.
. > WET mix: In a large bowl, beat together the butter, oil and brown sugar until creamy. Add the date butter paste and egg whites. Continue to beat until lightly fluffy.
. > DRY mix: In a medium bowl, whisk ALL the ingredients together except for the nuts and dates. Set aside.
. > Assembly: Pour the DRY mix into the WET mix. Use a strong spatula to combine until all traces of flour have disappeared. Do not over mix. Lastly, add in the dates and nuts. With the aid of an ice-cream scoop, make packed, levelled volumes of cookie dough and place 8 mounds per baking sheet. This batter does not really spread much. Then, strongly flatten the dough with the bottom of a glass.
. BAKE for 20 minutes. Remove the pan from the oven and wait another 10 minutes before transferring them onto a rack to cool. Repeat with the second pan.
. Store in a cookie tin or freeze with a parchment paper package and into a freezer bag.
. Flavourful wishes from Claudia's kitchen...FOODESSA.com