Description
Delicious cookies loaded with dates and pecans, perfect for any occasion.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup unsalted butter (softened)
- ½ cup light brown sugar
- ¼ cup granulated sugar
- 1 large egg (at room temperature)
- 1 teaspoon pure vanilla extract
- 1 cup pitted and chopped dates
- ½ cup chopped pecans
Instructions
- Preheat the oven to 350°F/180°C (160°C Fan oven), and line two half size sheet pans with parchment paper or Silpat silicone mat.
- In a bowl, combine the dry ingredients (flour, baking soda, salt, and cinnamon), and set aside.
- In a separate bowl, using a hand mixer (or a stand mixer), cream butter with sugars until smooth and creamy (2-3 minutes).
- Add the egg, and vanilla extract and beat again for 1 minute.
- Add the dry ingredients to the wet ingredients, and mix again on LOW speed until combined.
- Fold in the chopped dates and pecans with a spatula.
- Using a medium cookie scoop (1 tablespoon size), scoop out cookie balls onto the cookie sheet 1 inches apart.
- Bake in a preheated oven for 10 minutes until the bottom of the cookie is lightly browned.
- Allow to cool completely on the cookie sheets.
Notes
- For a richer flavor, try toasting the pecans before adding them to the dough.
- Cookies can be stored in an airtight container for up to a week.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg