My Grandma was famous for her double date oatmeal cookies. She rolled her dough out and cut it with a crinkle-edged cutter, so we called them her “saw cookies”. I’ve modified the recipe a bit but whenever I bake a batch, my kitchen smells just like hers and the memories come flooding back.
When I had a restaurant that served fair trade coffee, I saved any extra left in the pot to add to the filling. Substitute decaf coffee or water if you like.
Date Oatmeal Cookies
For the Filling:
- 500 g package pitted dates
- 1 tsp cinnamon
- 1 cup apples, berries, rhubarb or other seasonal ingredients
- 3 cups brewed coffee or water
- Separate dates and put in a medium pot with all other filling ingredients. Bring to a boil, then reduce to a simmer while making cookies, stirring frequently.
- In a medium bowl or stand mixer, combine butter, oil and both types of sugar. Beat until creamy then add egg and vanilla and mix until well combined.
- In another bowl, combine quick oats, oat bran, whole wheat flour, all-purpose flour, baking powder and baking soda.
- Add the dry ingredients to the wet. Use a cookie scoop or your hands to form balls about 2 Tbsp each. Flatten between palms and place on parchment-lined baking sheet. Bake at 375 °F (190 °C) for approximately 10-12 min until cookies have spread out and are golden brow.
- Let cool on wire rack, then top a cookie with 3 Tbsp (45 mL) date filling. Top with second cookie and wrap in plastic or store in a single layer in an airtight container. They freeze well!