I’m not much of a “cereal for breakfast” fan. Even when it tastes good, it leaves me curiously unsatisfied. Protein is a much better AM choice for me. But, when one of my favorite food bloggers posted about the very, very, best oatmeal, I had to try it. And, it was indeed very, very good. I decided to apply the very, very good oatmeal method to a basic oatmeal cookie recipe.
The result was impressive. The simple step of toasting the oats adds another layer of flavor to an already delicious cookie. I thought that while I was at it I might as well change up the seasoning of the cookie. I substituted cardamom for cinnamon. Then I added chopped dates in lieu of raisins. Voila! I had a new version of oatmeal cookies, with an equally outstanding flavor profile. These cookies have the perfect combination of crispy edges and chewy centers. The dates supply little pockets of sweetness, and the cardamom compliments everything. And for my empty nest family, this small batch recipe is just enough for snacks, coffee breaks, and maybe even breakfast.
Toasted Oatmeal, Date, and Cardamom Cookies
- 1 1/4 cups old-fashioned rolled oats (don't use instant or quick oats)
- 1/2 cup plus 2 tablespoons all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- A heaped 1/4 teaspoon ground cardamom
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter , melted and cooled
- 1 large egg yolk
- 2 tablespoons whole milk
- 1/2 teaspoon vanilla paste or extract
- 1/3 cup chopped dates (cut to about the size of raisins)
Place the oats in a large, shallow skillet and toast them, over medium high heat, until fragrant and a little golden at the edges. Stir frequently, and don't walk away, lest they burn. Remove from the heat and spread the oats on a plate or small baking sheet to cool.
Preheat the oven to 350°F and line a baking sheet with parchment paper. In a small bowl, whisk together the toasted oats, flour, baking powder, salt, and cardamom. In a medium bowl, whisk together the brown sugar and granulated sugar. Whisk in the cooled, melted butter to combine, then add the egg yolk, milk, and vanilla. Stir until smooth. Stir in the dry ingredients until a soft dough forms. Fold in the chopped dates.
Scoop up 1 1/2 tablespoon portions of the cookie dough and form into balls. Space them about 2 inches apart on the prepared sheet. With your moistened fingers, or the bottom of a greased drinking glass, flatten the dough balls into approximately 2 1/2-inch rounds.
Bake the cookies until the edges are set and beginning to brown, about 15 minutes. Let them cool for 5 to 10 minutes on the sheet, then remove to a rack to cool completely (or serve them warm). The cookies can be stored, tightly covered, at room temperature for about 3 days.