Aunt Barbara’s Oatmeal Cookies

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
2 eggs
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)

  1. Preheat oven to 375°F. Prepare cookie sheets with parchment paper.
  2. Cream the butter and brown sugar in a large mixer bowl. Beat in the honey and eggs until smooth.
  3. Sift the flour, cinnamon and salt together. Stir into the butter mixture with a spatula or wooden spoon.
  4. Add the oats, pecans, raisins and dates. Stir until well mixed.
  5. 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.
  6. 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.

Makes 4 dozen cookies.

4 Thoughts on “Aunt Barbara’s Oatmeal Cookies

  1. lauranne on September 17, 2008 at 10:08 AM said:

    The pictures look great! :-)

  2. andrealein on September 17, 2008 at 10:15 AM said:

    Why thank you, Miss Lauranne! Talking to you helped me relax a bit and have fun with the pics. Now you just gotta try the cookie recipe and let me know what you think.

  3. Meant to tell you that even 8 days later, having traveled in my suitcase the whole time in Germany, these cookies were FANTASTIC. I give them an above average shelf-life rating. Their flavor even intensifies & benefits with a little aging. Thanks! :)

  4. andrealein on October 6, 2008 at 5:32 PM said:

    Great! I am glad they held up so well with all that traveling.

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