Oatmeal, Dates and Chocolate Cookies

Oatmeal cookies are always popular, as they are relatively more nutritious than most white flour cookies. The fact that they are also very tasty, and quick to make, only makes them even more popular. The versions for these cookies, which I’ve already posted in this blog, can be found HERE, and include a couple of gluten-free ones as well.
This time, I’ve decided on the tasty and fragrant combination of dates, chocolate chips, vanilla and cardamom powder.  Dark brown sugar enhanced the caramel-like flavor of the dates, while the chocolate chips added another layer of rich creamy sweetness to the cookies.
Using both rolled oats and quick oats in the dough, created a more interesting texture. The dough doesn’t require chilling, and the cookies can be made in under half an hour.
These tasty, and moderately sweet cookies, can be served as a snack any time of the day. Try them and enjoy.

*For more recipes with dates, click HERE.

Makes: about 26
Prep time: 15 minutes
Baking time: 15 minutes

Ingredients:
1 stick (4 oz, 115 grams) butter, soft
1 L egg
¾ cup dark brown sugar, packed
1 tsp vanilla
½ tsp cardamom powder
¾ cup rolled oats
1 cup quick oats
½ cup white flour (or gluten free)
2 tsp baking power
¼ tsp salt
½ cup chocolate chips
½ cup chopped dates (preferably Medjool), mixed with 1 tsp cornstarch

1. Preheat the oven to 350F (175C). Line two cookie sheets with baking paper.
2. In a large bowl, whisk together the butter, egg, sugar, vanilla and cardamom powder.
3. Add both types of oats, flour, baking powder and salt. Mix briefly to incorporate.
4. Add the chocolate chips and chopped dates, and mix again.
5. Using a small ice cream scoop, form about 26 balls. Place on the lined cookie sheets, leaving room to expand.
6. Bake for about 15 minutes, until the cookies are golden. Let cool in the pan.