ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Oatmeal-Date-Chocolate Cookies

Martha Grace Gray
Yield Makes 32 cookies (serving size: 1 cookie)
My recipe for Oatmeal-Date-Chocolate Cookies gives you the cholesterol-lowering benefits of oats and fiber-packed dates. Enjoy with a glass of cold soymilk and dunk away without guilt.

Ingredients

  • 6 tablespoons unsalted butter
  • 3/4 cup packed light brown sugar
  • 1/3 cup all-purpose flour
  • 1/3 cup whole-wheat flour
  • 3/4 teaspoon baking soda
  • 1 1/2 cups regular oats
  • 1/2 teaspoon salt
  • 1 lightly beaten egg
  • 1 teaspoon vanilla extract
  • 1 cup chopped pitted dates
  • 3 ounces coarsely chopped bittersweet chocolate

Nutrition Information

  • calories 91
  • fat 4 g
  • satfat 2 g
  • monofat 1 g
  • polyfat 0 g
  • protein 1 g
  • fiber 1 g
  • cholesterol 12 mg
  • iron 0.5 mg
  • sodium 52 mg
  • calcium 11 mg

How to Make It

  1. Preheat oven to 350º. Melt butter in a small saucepan over low heat. Remove from heat and add brown sugar. Stir until smooth. In a medium bowl, combine all-purpose flour, whole-wheat flour, baking soda, oats, and salt. Combine the butter mixture with the dry ingredients, and add egg, vanilla, and chopped dates. Fold in bittersweet chocolate. Mix well and spoon mixture by tablespoon-fulls out onto lightly greased (or silicone baking mat-covered) baking sheets. Bake for 12 minutes, until tops are dry to the touch.