The last couple months my mom has patiently borne my wistful sighs of “Oh, I wish it were autumn!” and reminded me that I would miss summer’s home-grown tomatoes and late dinners on the deck. Yet as autumn draws nearer, my anticipation grows and I’m eager to pull out my sweaters and start making stews.
These oatmeal cookies are my first autumn-inspired cooking venture this year. The recipe is from my Aunt Barbara and makes the best oatmeal cookie I’ve ever tried–surely a result of the pecans, dates and generous amount of cinnamon.
1 cup unsalted butter (room temperature)
1 ½ cups dark brown sugar
3 tablespoons honey
1 ½ cups flour
1 tablespoon ground cinnamon
1 teaspoon salt
4 cups old fashioned rolled oats
1 ½ cups chopped pecans
¾ cup raisins
¾ cup chopped dates (see note)
- Preheat oven to 375°F. Prepare cookie sheets with parchment paper.
- Cream the butter and brown sugar in a large mixer bowl. Beat in the honey and eggs until smooth.
- Sift the flour, cinnamon and salt together. Stir into the butter mixture with a spatula or wooden spoon.
- Add the oats, pecans, raisins and dates. Stir until well mixed.
- Shape the dough into 1″ balls. Place about 12 balls on each cookie sheet and then flatten each one with the palm of your hand.
- Bake until lightly browned, about 15 minutes. Immediately move the cookies to wire racks to cool completely.
Note: To chop the dates more easily, whirl in a food processor with a cup of the flour.