Jesse Szewczyk's Oatmeal Pantry Cookies

Jesse Szewczyk's Oatmeal Pantry Cookies

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A note from cookie king Jesse:

"A few weeks ago my friends over at @justdatesyrup challenged me to make one of my cookie recipes using only date sugar or date syrup. Being in an oatmeal cookie kick, I decided to adapt my overnight oat cookie recipe! Using the date sugar allowed me to forgo the extra step of chilling the dough, making it quicker to throw together while still remaining super moist! (It also gave them a nice caramel-y flavor!) I turned the original recipe into a quicker, mix-and-match pantry oatmeal cookie that allows you to throw in whatever dried nuts, fruits, and seeds you have on hand. I used dried cherries, pumpkin seeds, and sesame seeds in mine — but you can get as crazy as you want! So go grab the recipe on their site and bake up your own version!"

Make sure to check out his best-selling cookbook Cookies: The New Classics. 

  • Cook 13 min
  • Serves approximately 24 cookies

Ingredients

  • 1 cup all-purpose flour (128g)
  • 2 tsp ground cinnamon
  • 1 tsp baking soda
  • 1 tsp kosher salt
  • 1 cup unsalted butter, softened (2 sticks, 226g)
  • 2 cups Just Date Sugar (280g)
  • 2 large eggs
  • 3 tbsp Just Date Syrup (45ml)
  • 1 tbsp vanilla extract
  • 1.5 cups old-fashioned rolled oats (135g)
  • 1.5 cups nuts, seeds, or unsweetened dried fruit (200g) - options include dried cherries, pumpkin seeds, sesame seeds, coconut, peanuts, walnuts, figs
Instructions
  1. Preheat oven to 350°F. Line baking sheets with parchment paper.
  2. In medium bowl, combine flour, cinnamon, baking soda, and salt.
  3. In stand mixer, beat butter and date sugar on medium speed until light and fluffy, 2-3 minutes.
  4. Add eggs, date syrup, and vanilla. Mix on medium speed 2 minutes until fluffy.
  5. On low speed, gradually add flour mixture until just combined.
  6. Stir in oats and mix-ins with rubber spatula.
  7. Using 2-inch cookie scoop, portion dough into balls. Place 6 per sheet.
  8. Flatten balls slightly into 3/4-inch thick pucks.
  9. Bake (2 sheets at a time) 11-13 minutes until cracks form and cookies no longer look wet.
  10. Cool completely on baking sheets.
by Jesse Szewczyk