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Receta OATMEAL and DATE BUTTER nut cookie
by Foodessa

OATMEAL and DATE BUTTER nut cookie

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

Calificación: 4.5/5
Avg. 4.5/5 1 voto
  Canada Canadian
  Raciónes: 16 large cookies

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

  1. . Pre-heat oven to 350F. Position rack in the center of the oven. Prepare 2 large parchment lined baking sheets.
  2. . > 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.
  3. . > DRY mix: In a medium bowl, whisk ALL the ingredients together except for the nuts and dates. Set aside.
  4. . > 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.
  5. . 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.
  6. . Store in a cookie tin or freeze with a parchment paper package and into a freezer bag.
  7. . Flavourful wishes from Claudia's kitchen...FOODESSA.com