The best version of what an oatmeal cookie can be. Delicious dates, chocolate chips and toasted almonds make this cookie simply spectacular. The cookie itself is moist, flavorful and absolutely delicious. These babies will be a favorite forever and ever!
1 1/2 stickssoften room temperature unsalted butter
3/4 cupsdark brown sugar
1/2cupsugar
1 extra large eggroom temperature
2 teaspoonsvanilla extract
1 1/3 cupflour
3/4 teaspoon baking soda
3/4 teaspoonground cinnamon
1/4teaspoonground nutmeg
1/2 teaspoonkosher salt
For the granola
1 cupquick cooking oats
3/4 cupchopped pitted dateschopped into small bits
1/2 cupsemi sweet chocolate chips
1/2cupchopped slivered almonds
Instructions
Preheat the oven to 350º.
For the granola
In a large baking sheet lined with parchment paper, arrange the oats, chopped almonds and little bits of dates in a flat single layer spread out as evenly as you can.
Separate the date bits from one another to avoid large date clusters.
Bake the granola for 10 minutes, shimming the baking sheet half way through the cooking time to allow steam to escape and also to help even the toasting process throughout the entire batch.
After the granola has been baked and toasted let it cool down and come to room temperature.
For the cookie dough
Using a stand up mixer, beat the softened butter for a minute un medium to high speed.
Add the brown sugar and the regular sugar. Beat the mixture for 2-3 minutes on medium to high speed.
Scrape the sides of the electric mixer's bowl.
Add the egg and the vanilla. Mix until combined.
In a separate bowl, sift the flour, baking soda, salt, cinnamon and nutmeg.
Combine and add the chocolate chips to the flour mixture.
Add the flour mixture to the butter and sugar mixture. Mix until just combined.
Add the cooled granola to the cookie dough. Mix until just incorporated.
Line two baking sheets with parchment paper. Spray each sheet with nonstick spray.
Using a medium size ice-cream scooper, scoop out about 8-9 cookies per pan.
For softer, chewier cookies, bake the cookies for 12-13 minutes, one pan at a time. For crunchier denser cookies bake for 15 minutes.
Allow the cookies to cool and ENJOY!
Recipe Video Instructions
Notes
Depending on the oven, I recommend turning the cookies mid way through the baking process so they cook and brown evenly.