Thursday, July 21, 2011

Oatmeal Date Spice Cookies

Ramadan is approaching = a huge box of medjool dates now sitting on the counter.

Apricots, cranberries, and now dates in my cookies... I think I'm ready for fall!

When you eat these date cookies freshly warm from the oven, surrounded by the smell of oatmeal and cinnamon, and immersed in the fruity flavor of the dates thats intensified because of caramelization - sigh, only about 15 more years til Ramadan is in the winter! These cookies passed the test - soft and chewy on the inside, crisp texture and crunchy nuts on the outside.

I'm just happy that for once someone from food network didn't think of pairing bacon with dates.

Oatmeal Date Spice Cookies
Adapted from: Sandra Lee

1 (18.25-ounce) box classic yellow cake mix
12 tablespoons (1 1/2 sticks) butter, melted
1/3 cup all-purpose flour
2 eggs
2 tablespoons pumpkin pie spice
2 teaspoons pure vanilla extract
1 cup quick-cooking oats
1 cup walnuts, chopped and toasted
1 cup chopped dates

Combine cake mix, melted butter, flour, eggs, pumpkin pie spice, and vanilla in large bowl. Beat with a hand mixer for 1 minute, or until well blended. Stir in oats, walnuts and dates. Drop heaping tablespoons of dough onto an ungreased cookie sheet, spacing cookies 2 inches apart. Bake for 10 minutes, or until edges begin to brown. Cool cookies on cookie sheet for 5 minutes and then transfer cookies to a cooling rack or platter.

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