Soft Oatmeal with Dates and Walnut Cookies
Soft and chewy oatmeal cookies filled with sweet dates and crunchy walnuts. A wholesome, nutty twist on a comforting classic.
Servings: 34 cookies
Calories: 159kcal
Ingredients
- ½ cup (113.5 g) Butter unsalted room temperature
- 8 ounces Mascarpone softened
- ½ cup (100 g) Sugar white
- ½ cup (110 g) Sugar light brown
- 1 (1) Egg
- 1 teaspoon Vanilla extract
- ½ teaspoon Orange juice
- ½ Tablespoon Orange zest
- 1 ½ cups (187.5 g) All-purpose flour
- ½ teaspoon Baking soda
- 1 teaspoon Baking Powder
- ½ teaspoon Kosher salt
- ½ teaspoon Ground cinnamon
- 2 cups (163.64 g) Quick oats or Old-Fashion oats
- 1 cup (147 g) Dates chopped
- 1 cup (117 g) Walnuts chopped
- ½ cup (72.5 g) Raisins
Instructions
- Zest and juice one orange, placing each into separate bowls. I love the sweetness of dates, so I cut them into small pieces and set them aside in a bowl. Next, weigh or measure the white and light brown sugars into another bowl. Finally, weigh or measure the flour, oats, baking soda, baking powder, salt, and cinnamon, then run a whisk through the mixture to blend everything together. If you need to chop the walnuts into the size pieces you like.
- In your mixer bowl, add the butter and mascarpone and blend until fully incorporated. Add the sugars and mix on medium speed for 3 minutes. Next, add the vanilla extract, orange juice, orange zest, and the egg. Mix for about a minute, or until the egg is fully blended in and no streaks remain. Scrape down the sides of the bowl, then add the flour mixture about a third at a time. Finally, add the chopped dates, walnuts, and raisins, and mix for about 30 seconds, just until evenly distributed.
- Take the bowl and cover loosely with plastic wrap and refrigerate for an hour. Of course, you can do longer, it will not hurt the cookie dough.
- Preheat your oven to 350°F (175°C or 180°C). I use a medium cookie scoop to portion even-sized cookies. Place twelve scoops on a parchment-lined half-sheet pan. Next, grab a flat-bottomed water glass and a small square of parchment paper to place between the cookie mound and the glass. Lightly press down to flatten each mound just a bit. Bake for 12–13 minutes. The cookies will be soft when they come out of the oven, so let them sit on the pan for a minute before transferring to a cooling rack.
Nutrition
Calories: 159kcal | Carbohydrates: 19g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 19mg | Sodium: 71mg | Potassium: 92mg | Fiber: 1g | Sugar: 9g | Vitamin A: 186IU | Vitamin C: 0.3mg | Calcium: 30mg | Iron: 1mg