Ingredients
The following ingredients have 15 Servings
- 8 Tbsps or 115 grams unsalted butter, at room temperature
- ¼ cup or 50 g granulated sugar
- ½ cup or 105 grams brown sugar
- ½ tsp salt
- 1 tsp baking soda
- ½ tsp ground cinnamon1 large egg
- ¾ cup or 100 grams all-purpose flour
- ¾ cup or 80 grams rolled oats
- ¾ cup or 100 grams chopped pitted dates
- ½ cup or 50 grams chopped almonds
Instruction
- In a medium bowl, mix the flour, salt, baking soda, and cinnamon.
- In another medium bowl using an electric mixer, cream together the butter and sugar until creamy and smooth. Add the egg and beat for another one minute.
- Fold in the flour mix and blend on low speed until combined, then add the rolled oats, chopped almonds, and the dates. The dough will be very soft at this point.
- Cover the bowl with cling wrap and refrigerate for two hours.
- Preheat the oven to 350°F or 175°C. Line the baking trays with baking sheets.
- Take the dough out of the refrigerator and unwrap. Spoon about 15 heaping tablespoonfuls of dough onto a prepared baking tray, at least 3 inches apart, to prevent the cookies from touching each other as they spread when they bake.
- Bake in the oven for about 10 - 12 minutes until the edges have slightly browned.
- Take out of the oven and let the cookies cool for 5 minutes on the baking sheet before transferring them to a cooling rack.
- *Baking time may vary depending on the accuracy and type of your oven.
