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Sweet dates and crunchy oats make these a natural for school lunches.
Yield: About 8 dozen.
- 1-3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups uncooked quick-cooking rolled oats
- 1 package (8 ounces) whole pitted dates, coarsely chopped
- 1 cup chopped walnuts
Sift together flour, baking powder, baking soda, cinnamon, and salt. In a separate bowl, cream the butter and sugar with an electric mixer until light. Beat in the eggs, one at a time. Add vanilla and blend in flour mixture. Beat in oats, dates, and nuts just until thoroughly blended. Shape into 4 logs about 7 inches long. Wrap in plastic and refrigerate until firm.
Adjust rack to lower third of oven and preheat oven to 350 degrees F. Slice each log into 1/8- to 1/4-inch-thick rounds, and place 1 inch apart onto parchment-lined baking sheets. Bake for about 8 minutes, or until cookies are set and light tan on the bottom. Cool on a wire rack.
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