Salted Oatmeal and Date Chocolate Chip Cookies

This is my take on an oatmeal chocolate chip cookie, but I love the addition of dates for a caramelized flavor and chewy texture. I brought these to my pals on the Today Show and they were a hit. Hope you enjoy them too!

Salted Oatmeal & Date Chocolate Chip Cookies

Recipe Courtesy of: Elena Besser

Makes: 28 cookies

Level: Easy

Active Time: 30 minutes

Total Time: 1 hour

Ingredients:

1 1/2 cups (190g) all-purpose flour

1/2 teaspoon ground cinnamon

1 teaspoon baking soda

1 1/2 teaspoons kosher salt

1 cup (2 sticks) unsalted butter, at room temperature

1 cup packed brown sugar (light or dark)

1/4 cup (50g) granulated sugar

2 large eggs plus 1 egg yolk, at room temperature

1 tablespoon vanilla extract

1 tablespoon date syrup or molasses (see cook’s note)

2 3/4 cups old-fashioned rolled oats

1 1/4 cup (206g) chopped dark chocolate (preferably  70%)

1/2 cup (80g) chopped dates

Flaky sea salt, for garnish

Steps

Whisk together the dry ingredients (all-purpose flour, cinnamon, baking soda and kosher salt) in a medium bowl.

In a separate large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter on a medium speed for 1 minute. Add the sugars and beat for 2 minutes until light and fluffy. Add the eggs and beat for 1 minute. Add the vanilla extract and optional date syrup and beat for 1 minute more until fluffy and combined. Scrape down the sides of the bowl.

Add the dry ingredients and mix until just combined. Fold in the oats, dates, and chocolate chunks with a rubber spatula until combined. 

Cover and chill the dough for at least 30 minutes (and up to 4 days). Allow the dough to sit for 30 minutes to come to room temperature before rolling and baking. 

Preheat the oven to 350 degrees fahrenheit. Scoop out the dough onto a parchment-lined baking sheet, 3 inches apart, using a medium cookie scoop. 

Bake the cookies for 10-12 minutes, rotating halfway through until golden and set on the edges. Remove from the oven and sprinkle with flaky sea salt. Cool cookies on the baking sheet for at least 5 minutes before transferring to a wire rack and enjoying. 

Cook’s Note: If you don’t have date syrup or molasses, you can make the recipe without it.