Description
My family loves these oatmeal cookies, and with my made-over version, they are a great way to sneak extra fiber and grains into their diet! I reduce the sugar, add whole wheat, use rolled oats and add dates (for extra fiber!)
Ingredients
- 1 cup butter, softened
- ½ cup white sugar
- ¾ cup packed brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1 cup diced, pitted dates
- 3 cups rolled oats
Instructions
- Beat butter
- white sugar
- and brown sugar with an electric mixer in a large bowl until smooth. Add eggs
- one at a time
- allowing each egg to blend into the butter mixture before adding the next. Beat in vanilla extract. Combine all-purpose flour
- whole wheat flour
- baking soda
- salt
- and cinnamon in a separate bowl; stir into butter mixture. Fold in oats and dates. Cover and chill dough for at least one hour.
- Preheat oven to 375 degrees F (190 degrees C). Grease two baking sheets.
- Roll dough into walnut-sized balls and place 2 inches apart onto baking sheets. Flatten each cookie with a large fork.
- Bake in preheated oven until cookies are golden brown
- 8 to 10 minutes. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 1 hr 30 mins
Servings: 24