Ingredients
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2 cups old fashioned oats
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1 1/4 cups whole wheat flour
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1 cup all-purpose flour
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1 cup Grape-nuts cereal
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1/2 cup wheat germ
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1/2 cup oat bran
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2 teaspoons baking soda
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2 cups unsalted butter, room temperature
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2 large eggs
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1 cup packed golden brown sugar
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1/2 cup sugar
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1 tablespoon vanilla extract
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1 cup almonds, toasted, coarsely chopped
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1 cup raisins
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1 cup chopped pitted dates
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14 whole pitted dates, split lengthwise in half
Instructions
- Preheat oven to 350°F.
- Mix oats, both flours, Grape-Nuts, wheat germ, oat bran, and baking soda in large bowl to blend.
- Using electric mixer, beat butter in another large bowl until creamy.
- Add eggs, both sugars, and vanilla and beat until smooth.
- Add cereal mixture and stir just until blended; add almonds, raisins, and 1 cup chopped dates and incorporate.
- Can be prepared 1 week ahead.
- Cover and chill.
- Let soften at room temperature before continuing.
- Line 2 heavy large baking sheets with parchment paper (I use Silipat mat).
- Using a 2 ounce cookie scoop or 1/4 measuring cup, scoop dough onto prepared baking sheets about 2-inches apart.
- Using damp fingers, press cookies to 1/2-inch thick rounds.
- Press 1 date half into center of each cookie.
- Bake cookies 1 sheet at a time at 350° until brown on top, about 15 minutes.
- Let cookies stand on baking sheet 10 minutes before transfering to rack to cool.
- (Can be made 8 hours ahead and let stand at room temperature).
- Serve at room temperature or slightly warm.