Charred Date, Oat and Dark Chocolate Cookies

The comfort and nostalgia of a classic oatmeal cookie, updated. Sticky, smoky charred dates add a deep, caramelized sweetness that pairs perfectly with the chewy, brown sugar cookie base. Chunks of bittersweet chocolate melt into the cookies, creating a perfect contrast to the smoky dates and pops of salt. These charred date oatmeal cookies have quickly become a new favorite in my kitchen. Makes 16-20 cookies.

Ingredients:

• 125 grams unsalted butter, room temperature
• 120 grams dark brown sugar
• 60 grams granulated white sugar
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1 teaspoon unsulphured molasses (optional)
• 1 large egg, room temperature
• 80 grams rolled oats (old fashioned, not instant)
• 1/2 teaspoon baking soda
• 170 grams all-purpose flour
• 100-150 grams dark chocolate, chopped (I like to use 70% cocoa solids)
• For the charred dates:
  • 4 large medjool dates
  • 15 grams unsalted butter (about 1 tablespoon)
• Flaky sea salt. for topping (optional)

Instructions:

1. Prepare the dates: Remove the pits from the dates and tear or cut them in half. Melt the butter on a skillet or pan on medium heat. Add the halved dates, with the inside facing down. Press them down to ensure contact with the pan and let them cook for about 1-2 minutes without stirring, until caramelized and lightly charred.  Remove from pan and let cool while you make the cookie dough.
2. Preheat oven to 180 Celsius or 350 Fahrenheit.
3. In the bowl of a stand mixer, place the butter, sugars and salt. Cream with the paddle attachment on medium-high speed for 2-3 minutes, or until slightly lightened and fluffy.
4. Add the egg, vanilla, and molasses and mix again, scraping the sides and bottom of the bowl with a spatula to ensure it is well combined.
5. Add the dry ingredients (flour, oats, baking soda) and chopped chocolate. Chop the dates into small pieces and add them as well. Mix until fully combined and no streaks of flour remain. At this point the dough can be scooped, frozen, and baked later.
6. Scoop into medium sized balls (about 40-50 grams each) and place on a lined baking sheet. Leave at least 1-2 inches between each ball of dough, as these cookies spread.
7. Bake for 10-12 minutes, or until the edges are set and the cookies are golden. The middles will still be soft but will continue cooking after the cookies are out of the oven.
8. Sprinkle with flaky salt and chopped pistachios, if desired. Let cool slightly and enjoy! Cookies are best freshly baked, but can be stored in an airtight container for 2 days or frozen for longer storage.

Notes:

• If you’re short on time, you can skip the charred dates – just remove the pit from your dates and give them a rough chop. Add them in as written. You can, of course, skip the dates entirely for a classic oatmeal cookie, such as these chocolate chunk oatmeal cookies or brown butter oatmeal cookies.
• The dough can be scooped and refrigerated for up to 2 days. Chilled dough will spread a bit less and make for a thicker cookie.