Prep Time: 15 min | Cook Time: 12 min | Total Time: 27 min | Calories: ~220 per cookie | Servings: 20 cookies
Get ready to fall in love with your new favourite cookie. We’ve taken the humble oatmeal cookie and elevated it with the luxurious, natural sweetness of chewy Medjool dates and rich, molten pools of dark chocolate. Each bite is a delightful contrast of soft, hearty oats, caramel-like date pieces, and intense chocolate. They are wonderfully comforting and perfect for any occasion.
Ingredients
- 120g Unsalted Butter, softened
- 150g Light Brown Sugar, packed
- 1 Large Free-Range Egg
- 1 tsp Vanilla Extract
- 125g Plain Flour
- 90g Rolled Oats (not instant)
- 1/2 tsp Bicarbonate of Soda
- 1/2 tsp Ground Cinnamon
- A pinch of Sea Salt
- 150g Medjool dates, pitted and roughly chopped
- 100g Dark Chocolate, chopped into chunks
Instructions
Prepare for Baking
Preheat your oven to 180°C (160°C Fan/Gas Mark 4) and line two large baking sheets with parchment paper.
Cream the Base
In a large bowl, using an electric mixer or a wooden spoon, beat the softened butter and light brown sugar together for about 2-3 minutes until the mixture is pale, creamy, and wonderfully fluffy.
Incorporate the Wet Ingredients
Crack in the egg and pour in the vanilla extract. Beat again until everything is well combined and the mixture is smooth.
Combine the Dry Ingredients
In a separate bowl, whisk together the plain flour, rolled oats, bicarbonate of soda, ground cinnamon, and sea salt. This ensures all the raising agents and spices are evenly distributed.
Form the Dough
Gradually add the dry ingredients to the wet mixture, mixing on a low speed or by hand until just combined. Be careful not to overmix the dough.
Fold in the Stars of the Show
Now for the best part! Gently fold the chopped Medjool dates and dark chocolate chunks into the cookie dough until they are evenly speckled throughout. The dough will be thick and textured.
Scoop and Arrange
Roll the dough into tablespoon-sized balls (about 40g each) and place them on the prepared baking sheets, leaving a few inches of space between each one to allow for spreading.
Bake to Golden-Brown Perfection: Bake for 12-15 minutes, or until the edges are golden brown but the centres are still slightly soft. They will continue to set as they cool.
Cool and Enjoy
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This crucial step allows them to firm up.
These cookies are divine when still slightly warm, with the chocolate still gooey. They can be stored in an airtight container at room temperature for up to 5 days.