My Grandma Boldt used to make these thick and chewy Oatmeal Date Cookies.
I came across the recipe in my binder the other day and I remembered sitting at Grandma's big kitchen table writing out the recipe as she gave instructions. I was a teenager back then, already collecting recipes and I'd marked these as "Really Good!!"
She used the large flake oatmeal for them and although I've made them with regular oatmeal, they really are better using the large flake.
Make the Date filling first:
- 1/2 pound dates
- 1 cup water
- 1/2 cup brown sugar
- Cut up dates and place in a saucepan.
- Add water and brown sugar and mix well.
- Bring to a boil and cook until mixture is thick (about 7-10 minutes).
- Set aside to cool.
For the cookies:
- 1 cup butter or margarine
- 2 cups brown sugar
- 2 large eggs
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 2 cups flour
- 4 cups large flake oatmeal
- Beat together the butter and brown sugar.
- Add eggs one at a time and mix well.
- Stir in dry ingredients except for oatmeal and mix until blended.
- Add oatmeal and mix well.
- Refrigerate for an hour or so to make it easier to handle the dough.
- Roll out dough on floured board and cut circles.
- Place on cookie sheets and bake at 350ºF for about 10 minutes.
- Remove to rack or brown paper and let cool.
- Spread date filling generously on one cookie and top with another.
- Store in tightly covered container. The cookies will soften when they are stored.
- These cookies also freeze well.