I love serving this cookie recipe because everyone loves it! It brings back special childhood memories, with its buttery goodness, and the compliments come flying in from those who are lucky enough to indulge. This recipe is also great for a last-minute potluck dinner or finger food event, because these are ingredients you most likely keep in your pantry. Plus, it’s quick to put together.
Oatmeal Cookies with Chocolate Chips and Dates
- 2 sticks butter, softened
- 1/3 cup sugar
- 1/4 cup honey
- 1 egg
- 1 tsp. vanilla extract
- 3/4 cup flour (I use King Arthur’s gluten-free)
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1-1/2 cups rolled oats
- 1/2 cup dates, chopped
- 1/3 cup dark chocolate chips
- 1/3 cup chopped pecans
- 1/3 cup heath bar chips
Preheat the oven to 350 degrees. Line two baking sheets with parchment paper or silicone. Mix softened butter and sugar (can either mix by hand or in a mixer bowl). Cream until the sugar has been absorbed and the texture is light and fluffy. Add in honey, egg, and vanilla, then continue mixing until all are incorporated.
In a small bowl, whisk together the flour, baking soda, and salt. Gently fold the dry mix, then the oats, into the liquid mixture. Fold in the chopped dates, pecans, and both types of chips.
With a large scoop, form the dough into 1-inch balls and arrange on the prepared baking sheets. Bake for 8-10 minutes, or until cooked throughout and starting to brown.