Best 7 German Oatmeal Date Cookies Recipes

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Indulge in the delightful harmony of flavors with German Oatmeal Date Cookies, a culinary masterpiece that harmoniously blends the wholesome goodness of oats, the natural sweetness of dates, and a symphony of warm spices. These cookies, rooted in German baking traditions, offer a delightful combination of chewy and crispy textures, making them a perfect treat for any occasion. Immerse yourself in the delectable journey of creating these cookies, as we guide you through three enticing variations: the classic German Oatmeal Date Cookies, a delightful Vegan Oatmeal Date Cookies option for those with dietary preferences, and a tantalizing Gluten-Free Oatmeal Date Cookies recipe that caters to those with gluten sensitivities. Embark on this delightful baking adventure and experience the irresistible charm of these German Oatmeal Date Cookies.

Here are our top 7 tried and tested recipes!

DATE FILLED OATMEAL COOKIES



Date Filled Oatmeal Cookies image

Old-fashioned Date-Filled Oatmeal Cookies are soft and chewy with a sweetened date filling in the middle. Delicious with a cup of coffee or tea. This is an easy recipe that comes together quickly.

Provided by Sandra Flegg

Categories     Cookies

Time 25m

Number Of Ingredients 15

1/2 cup granulated sugar
1 cup brown sugar
1 cup butter, room temperature
2 cups rolled oats (quick oats)
2 eggs, at room temperature
1 tsp. vanilla
2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
Date Filling
2 cups chopped dates
1 cup water
1/2 cup granulated sugar

Steps:

  • In a large mixing bowl, or stand mixer fitted with paddle attachment, beat butter, granulated sugar and brown sugar until light and fluffy.
  • Add in eggs and vanilla and beat until well combined.
  • In a small mixing bowl, combine flour, baking powder, baking soda, cinnamon and salt, stirring well to combine.
  • Gradually add flour mixture to butter/sugar mixture and beat on low speed just until combined.
  • and blend on low speed just until combined. The mixture will be thick. Scrape down the sides well with a spatula and stir to combine.
  • Using a heaping tablespoon, shape and roll dough into balls, then press down to flatten. Cookies should be about 2 and 1/2 to 3 inches in diameter.
  • Place on ungreased or parchment paper lined baking sheet.
  • Cookies will still be slightly soft in the middle.
  • Cool on baking sheet for two minutes, then transfer to wire rack and cool.
  • Combine 2 cups of chopped dates, 1 cup water and 1/2 cup of granulated sugar together in a small saucepan.
  • Bring to boil, reduce heat to low and cook for about 5 to 7 minutes, stirring often. Mixture will be thick and smooth. Cool.
  • Turn one of the cookies upside down with the flat side facing up. Spread a layer of the date filling to cover the entire cookie. Place a second cookie over the date filling with the flat side towards the date filling, creating a sandwich cookie. Press very lightly down on the cookies.

Nutrition Facts : ServingSize 1 cookie, Calories 427 calories, Sugar 38.6 g, Sodium 171.4 mg, Fat 16.4 g, SaturatedFat 10 g, TransFat 0 g, Carbohydrate 65.1 g, Fiber 2.4 g, Protein 5.2 g, Cholesterol 71.7 mg

OATMEAL DATE COOKIES



Oatmeal Date Cookies image

These cookies are easy to make and one of my favorites.

Provided by M. Souder

Categories     Desserts     Cookies     Oatmeal Cookie Recipes

Yield 24

Number Of Ingredients 12

2 cups all-purpose flour
1 teaspoon baking powder
¾ teaspoon baking soda
½ teaspoon salt
1 cup packed brown sugar
1 cup shortening
3 eggs
½ cup white sugar
1 teaspoon vanilla extract
2 cups quick cooking oats
1 cup dates, pitted and chopped
½ cup chopped walnuts

Steps:

  • Preheat oven to 375 degrees F and grease cookie sheets.
  • In separate bowl, sift together flour, baking powder, baking soda and salt. Set aside.
  • In a large bowl, cream together shortening and both sugars until light and fluffy, using electric mixer at medium speed.
  • Add eggs, one at a time, beating well after each. Blend in vanilla.
  • Gradually add dry ingredients to creamed mixture, mixing well with spoon.
  • Stir in oats, dates and walnuts.
  • Drop dough by teaspoonfuls, about 2 inches apart, on cookie sheet.
  • Bake for 8 minutes or until lightly browned. Remove from cookie sheets to cool on racks.

Nutrition Facts : Calories 232.7 calories, Carbohydrate 30.7 g, Cholesterol 23.3 mg, Fat 11.3 g, Fiber 1.6 g, Protein 3.3 g, SaturatedFat 2.6 g, Sodium 120.2 mg, Sugar 17.2 g

OATMEAL-DATE COOKIES



Oatmeal-Date Cookies image

Add chopped nuts to make these cookies even crunchier. After beating in the dry ingredients, stir up to one cup of pecans, walnuts, or almonds into the dough. To make the cookies all the same size, use a measuring tablespoon to scoop the dough, then level off.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 50m

Yield Makes 5 dozen

Number Of Ingredients 12

1 cup (2 sticks) unsalted butter, room temperature
1/4 cup vegetable shortening
1 cup packed light-brown sugar
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 1/2 cups rolled oats
1 cup dried dates, chopped into 1/4-inch pieces
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon

Steps:

  • Preheat oven to 375 degrees. In a large bowl, beat butter and shortening with a wooden spoon or electric mixer until smooth. Add both sugars, and beat until smooth. Beat in eggs, one at a time, until incorporated. Beat in vanilla.
  • Combine the remaining ingredients in a separate bowl. Gradually add dry ingredients to the butter mixture, mixing until just combined.
  • Drop batter by the tablespoon about 1 1/2 inches apart on ungreased baking sheets. Bake until golden brown, about 12 to 14 minutes. Transfer cookies to wire racks to cool.

Nutrition Facts : Calories 88 g, Fat 3 g, Protein 1 g

OATMEAL DATE COOKIES



Oatmeal Date Cookies image

Dates contribute a satisfying chew and rich butterscotch flavor to these oatmeal cookies. You'd be hard pressed to find a better oatmeal cookie recipe.

Provided by Roxana Jullapat

Categories     Dessert     snack     Cookies     Bake     Oat     Date     Cinnamon     Butter     Egg     Mixer     Vegetarian     Soy Free     Peanut Free     Tree Nut Free     Kid-Friendly

Yield Makes 16 cookies

Number Of Ingredients 10

8 tablespoons (1 stick/​115 g) unsalted butter, at room temperature
¼ cup (50 g) granulated sugar
½ cup packed (105 g) dark brown sugar
½ teaspoon kosher salt
1 teaspoon baking soda
½ teaspoon ground cinnamon
1 large egg
¾ cup (100 g) Sonora wheat flour, or any other heirloom wheat flour
¾ cup (80 g) old-​fashioned rolled oats
1 cup (145 g) chopped pitted Medjool dates (about 16 )

Steps:

  • In a stand mixer fitted with a paddle attachment, cream the butter and both sugars at medium speed until smooth, about 3 minutes. Add the salt, baking soda, and cinnamon and mix until well combined, 1 minute. Add the egg and mix for another minute. Add the flour and oats and mix on low speed until combined. Finally, add the dates in two additions to make sure they're distributed evenly throughout. The dough will be very soft at this point.
  • Transfer the dough to a sheet of parchment paper or plastic wrap. Flatten into a disk with your hands, then wrap tightly and refrigerate for at least 30 minutes (and up to 2 days)-​chilled dough will be much easier to handle.
  • Place two racks in the middle positions and preheat the oven to 350ºF. Line two baking sheets with parchment paper.
  • Divide the dough into 16 equal portions, about 1½ ounces (45 g) each. Working quickly so that the dough doesn't warm up, shape each portion into a ball with your hands. You can freeze the cookie dough balls for up to 2 weeks in a freezer bag to be baked from frozen at a later time. Place cookies on the prepared baking sheets, at least 3 inches apart to prevent the cookies from touching as they spread when they bake. Bake for 10 minutes, rotate the baking sheets and switch their positions in the oven, and bake for another 6 to 8 minutes, until the edges are brown and the middle is golden. Rotating and switching the sheets halfway through the baking process will ensure that the cookies bake evenly. Let the cookies cool completely on the baking sheets. The cookies keep well for a couple of days stored in an airtight container.

OATMEAL DATE SPICE COOKIES



Oatmeal Date Spice Cookies image

Provided by Sandra Lee

Categories     dessert

Time 20m

Yield 36 cookies

Number Of Ingredients 9

1 (18.25-ounce) box classic yellow cake mix
12 tablespoons (1 1/2 sticks) butter, melted
1/3 cup all-purpose flour
2 eggs
2 tablespoons pumpkin pie spice
2 teaspoons pure vanilla extract
1 cup quick-cooking oats
1 cup walnuts, chopped and toasted
1 cup chopped dates

Steps:

  • Preheat oven to 375 degrees F.
  • Combine cake mix, melted butter, flour, eggs, pumpkin pie spice, and vanilla in large bowl. Beat with a hand mixer for 1 minute, or until well blended. Stir in oats, walnuts and dates. Drop heaping tablespoons of dough onto an ungreased cookie sheet, spacing cookies 2 inches apart. Bake for 10 minutes, or until edges begin to brown. Cool cookies on cookie sheet for 5 minutes and then transfer cookies to a cooling rack or platter.

DATE OATMEAL COOKIES



Date Oatmeal Cookies image

In making cookies for Christmas I was trying to keep in mind what I had in my cabinets (instead of running out for more supplies). I found a recipe in the "More With Less" cookbook that looked interesting. I adapted it pretty heavily based on what I had. These are soft cookies that spread a ton while baking. They are a little crumbly but had a lovely soft, almost old fashioned molasses type taste. Sucanat is unrefined sugar. It has a lovely taste and more redeeming social value then refined sugar. If you don't have it, though, brown sugar would be a fine replacement.

Provided by ladypit

Categories     Drop Cookies

Time 27m

Yield 5 dozen

Number Of Ingredients 12

1/2 cup butter or 1/2 cup margarine
1 cup sucanat or 1 cup brown sugar
3 eggs
1 1/2 cups whole wheat pastry flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 cup skim milk
2 cups rolled oats (quick cooking or regular - not instant)
1 1/2 cups chopped dates

Steps:

  • Preheat the oven to 350 degrees.
  • Cream together the butter, sucanat, and eggs.
  • In a different bowl combine the flour through all spice.
  • Add the flour to the butter mixture alternating with the milk until it is all combined.
  • Stir in the oatmeal and dates.
  • Drop by teaspoons onto a cookie sheet sprayed with cooking spray.
  • Bake for 10-12 minutes or until slightly browned.
  • Immediately remove from pans onto a rack to cool.

GERMAN OATMEAL COOKIES



German Oatmeal Cookies image

I think these originally came from Maida Heatter's fabulous cookie book. I usually make them at Christmas, but they're good any time.

Provided by KLHquilts

Categories     Drop Cookies

Time 1h

Yield 48 serving(s)

Number Of Ingredients 15

1 cup raisins
2 cups flour (sifted, all-purpose)
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon cinnamon (ground)
1/2 teaspoon clove (ground)
1/2 teaspoon allspice (ground)
1/2 lb butter
1 cup sugar
3 eggs
1/2 cup dates (pitted, coarsely chopped)
2 cups old fashioned oats (old-fashioned, not instant)
1/3 cup water
6 ounces semi-sweet chocolate chips (semisweet)
4 ounces pecans (broken into pieces)

Steps:

  • Preheat oven to 400. Cover two cookie sheets with aluminum foil, shiny side up.
  • Place raisins in small saucepan. Cover with boiling water and let simmer for 5 minutes. Drain raisins in strainer and reserve 1/3 cup of the water.
  • Sift together flour, salt, baking soda, cinnamon, cloves, and allspice.
  • In large bowl of electric mixer, cream the butter. Add sugar and beat well. Add the eggs one at a time, and beat until smooth after each addition. Add the dates and drained raisins, and beat just to mix. Beat in oatmeal. Gradually beat in reserve 1/3 cup of raisin water.
  • On low speed, slowly add sifted dry ingredients, scraping bowl with rubber spatula and beating only until mixed. By hand, stir in the pecan pieces and chocolate chips. Dough may be stiff.
  • Place dough by heaping teaspoonfuls on foil, about 2" apart. If you like, you can place a pecan half on top of each cookie for decoration (pecan halves are not included in the ingredients listed above.).
  • Bake 12-14 minutes, or until cookies are golden brown. Cool.

Tips:

  • Use ripe dates: Softer dates are easier to blend and give the cookies a chewier texture.
  • Don't overmix the dough: Overmixing can make the cookies tough. Mix just until the ingredients are combined.
  • Chill the dough before baking: Chilling the dough helps the cookies hold their shape and prevents them from spreading too much.
  • Bake the cookies until they are just set: Overbaking can make the cookies dry. Bake them until they are just set in the center.
  • Let the cookies cool completely before storing: The cookies will continue to firm up as they cool. Let them cool completely before storing them in an airtight container.

Conclusion:

These German Oatmeal Date Cookies are a delicious and healthy snack that is perfect for breakfast, lunch, or a snack. They are easy to make and can be tailored to your own preferences. Whether you like them chewy or crispy, these cookies are sure to be a hit. So next time you're looking for a tasty and nutritious snack, give these cookies a try!

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