Publisher Photo
Publisher Photo
These cake-like cookies are nutritious, flavorful and firm enough to pack well in brown-bag lunches.—Doris Barb, El Dorado, Kansas
MAKES:
36 servings
TOTAL TIME:
Prep: 15 min. Bake: 15 min. + cooling
MAKES:
36 servings
TOTAL TIME:
Prep: 15 min. Bake: 15 min. + cooling

Ingredients

  • 1/2 cup butter, softened
  • 3/4 cup packed brown sugar
  • 2 eggs
  • 1/4 cup milk
  • 1/2 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup quick-cooking oats
  • 1 cup chopped dates
  • 1/2 cup chopped walnuts

Directions

In a bowl, cream the butter and brown sugar. Beat in eggs, milk and vanilla. Combine flour, baking powder and salt; gradually add to creamed mixture and mix well. Stir in oats, dates and nuts.
Drop by rounded teaspoonfuls 1 in. apart onto greased baking sheets. Bake at 350° for 12-15 minutes or until edges are lightly browned and tops are firm to the touch. Cool on wire racks. Yield: about 6 dozen.
Originally published as Date Drops in Taste of Home December/January 2000, p54

Nutritional Facts

2 each: 97 calories, 4g fat (2g saturated fat), 19mg cholesterol, 60mg sodium, 14g carbohydrate (8g sugars, 1g fiber), 2g protein.

  • 1/2 cup butter, softened
  • 3/4 cup packed brown sugar
  • 2 eggs
  • 1/4 cup milk
  • 1/2 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup quick-cooking oats
  • 1 cup chopped dates
  • 1/2 cup chopped walnuts
  1. In a bowl, cream the butter and brown sugar. Beat in eggs, milk and vanilla. Combine flour, baking powder and salt; gradually add to creamed mixture and mix well. Stir in oats, dates and nuts.
  2. Drop by rounded teaspoonfuls 1 in. apart onto greased baking sheets. Bake at 350° for 12-15 minutes or until edges are lightly browned and tops are firm to the touch. Cool on wire racks. Yield: about 6 dozen.
Originally published as Date Drops in Taste of Home December/January 2000, p54

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