Last Christmas just happens to be one of my all time favorite George Michael songs. But last Christmas is also when I gave my father-in law an old-fashioned metal cookie jar brimming with snickerdoodles. I was so proud of myself for coming up with such a cool gift, but it has now backfired on me.
For you see, when we visit my hubby’s parents, they remind me how empty and lonely the cookie jar is, hint hint! So now, I try and bake different cookies for the bare cookie jar once a month.
This month, I’m making him a batch of almond, date and oatmeal cookies. These cookies are not too sweet, and make a great match for a cup of tea or coffee.
– 140g softened butter
– 250g brown sugar
– 3 tablespoons milk
– 3 eggs
– 2 tablespoon vanilla extract
– 500g plain flour
– 1 tablespoon baking powder
– ¾ teaspoon baking soda
– ½ teaspoon nutmeg
– 1 teaspoon cinnamon
– 2 cups oats (I use quick oats, but rolled is okay too)
– ¾ cup chopped or ground almonds (or you could use any nuts you like)
– 1½ cups diced dates
This will make 3-4 dozen, depending on size of your cookies.
1. Oven should be at 190 degrees Celsius (375 F), with fan.
2. Place almonds in a blender and use the chop function.
3. Chop the dates. I do this by hand – takes longer, but I can control the size, as I like mine a bit chunky.
4. Combine the butter, sugar, milk, eggs and vanilla extract, and beat in a mixer until pale – usually 2-3 minutes.
5. Mix the flour, baking powder, baking soda, nutmeg, cinnamon, oats, nuts and diced dates into the wet mixture and mix well with a spatula or hand, then place in the fridge for about half an hour.
6. Roll the mixture into balls (approx size of a tablespoon), and flatten them slightly. Place them on a tray lined with non-stick cooking paper, ensuring there is space between the balls, as they grow only slightly.
7. Once the oven is hot, bake the balls for 12-15 minutes, or until golden. When first pulled out they will be very soft to the touch, this is fine, since they harden when left to stand for about 10 minutes.