Oatmeal-Date Smash Cookies
Ingredients
- 1 ½ cking arthur unbleached all-purpose flour
- ¾ cking arthur rolled oats or 3/4 cup old-fashioned rolled oats
67g
- ½ tspbaking powder
- ½ tspbaking soda
- ½ tsptable salt
- 8 tbspunsalted butter
melted and slightly cooled
- 1 clight brown sugar or dark brown sugar
packed
- 1 tspking arthur pure vanilla extract
- 1 largeegg
- ½ ccoarsely chopped medjool dates
- flaky sea salt
for sprinkling
Directions
- 1
In a medium bowl, whisk together the flour, oats, baking powder, baking soda, and salt.
- 2
In a large bowl, whisk the melted butter, sugar, and vanilla until smooth and homogeneous. Add the egg and whisk until fully combined and creamy. Add the dry ingredients and use a flexible spatula to stir until almost no flour is visible. Add the dates and stir until completely combined.
- 3
Line a baking sheet with parchment. Scoop the dough into eight 2" balls (about 80g each; a level scone and muffin scoop works well here) and place on the prepared baking sheet. Cover and refrigerate for at least 1 hour and up to 2 days.
- 4
Preheat the oven to 375°F with a rack in the upper third. Shape the dough mounds into neater balls by rolling between the palms of your hands. Return to the baking sheet, spacing them evenly.
- 5
Bake the cookies for 13 to 16 minutes, until puffed, with golden-brown exteriors. Remove the baking sheet from the oven and immediately use a flat spatula to press each cookie flat, eliminating any puffing.
- 6
Return the cookies to the oven, turn the oven off, and leave inside for 4 to 5 minutes, until the cookies are slightly darker and have puffed back up.
- 7
Remove the baking sheet from the oven, press the cookies flat again, then sprinkle with flaky salt. Let the cookies cool completely on the baking sheet before serving.
- 8
Store oatmeal-date cookies airtight at room temperature for up to 5 days; freeze for longer storage.
Oatmeal-Date Smash Cookies
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Based on 83 ratings
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About this Recipe
Watch out, oatmeal raisin, because these Oatmeal-Date Smash Cookies are ready to claim their spot as your new favorite. If you're looking for an oatmeal cookie experience that's anything but ordinary, you've found it with these salty-sweet treats, packed with hearty oats and succulent dates.
What truly sets this recipe apart is the unique "smash cookie" technique, inspired by Zoë Francois. By baking the dough and then pressing the warm cookies down with a flat spatula when they come out of the oven, you achieve a delightful texture. This method ensures each cookie boasts a golden-brown, crisp exterior while maintaining a wonderfully soft, bendy, and cookie-doughy center.
Prepare for a taste experience that marries comforting flavors with exciting textures. You'll savor the chewiness of the oats, the tender sweetness of coarsely chopped Medjool dates, and a hint of unexpected richness from the brown sugar. The sprinkle of flaky sea salt on top provides a crucial counterpoint, elevating these cookies into a truly addictive salty-sweet indulgence. These slightly smaller cookies deliver big on flavor and an irresistible contrast that will keep you reaching for another.
Feel free to customize these delightful cookies to suit your pantry. The recipe specifies King Arthur rolled oats or old-fashioned rolled oats, either of which will work beautifully. You can also choose between light brown sugar or dark brown sugar, depending on whether you prefer a slightly milder or more robust molasses flavor in your bake. While Medjool dates are recommended for their soft texture, any variety of coarsely chopped dates would add that signature sweetness and chew.
These Oatmeal-Date Smash Cookies are perfect for a cozy afternoon treat, a quick and easy dessert for a gathering, or simply to satisfy a craving for something truly special. Their unique texture and balanced salty-sweet profile make them a delightful departure from standard oatmeal cookies.