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2 AM cookies
I have never been so hungry in my life as I was during the first few months of motherhood. There was a stash of high-calorie nut and seed bars in my bedside drawer, and I would inhale one each night while nursing, clawing off the plastic wrap like a racoon. My dad, catching wind of this situation, quietly began making these oatmeal date cookies and bringing them over in a tin fitted with waxed paper. He visited every other day to hold his granddaughter, wearing his least scratchy wool sweaters and bearing a tin filled with half a dozen golden, chewy cookies. Now Ezzie and I make these together.
YIELDS
Ingredients
- 2/3 cup (150 mL) all-purpose flour
- 1/2 teaspoon (2 mL) baking soda
- 1/4 teaspoon (1 mL) salt
- 1/4 teaspoon (1 mL) ground cinnamon
- 3/4 cup (175 mL) unsalted butter, room temperature
- 1 cup (250 mL) firmly packed brown sugar
- 1/2 cup (125 mL) granulated sugar
- 1 egg
- 2 tablespoons (30 mL) water
- 1-1/2 teaspoons (7 mL) pure vanilla extract
- 3 cups (750 mL) rolled oats
- 1 cup (250 mL) pitted and chopped Medjool dates or dark chocolate chunks
Directions
- Preheat the oven to 350°F (180°C).
- Line two baking sheets with parchment paper. In a medium bowl, sift together the flour, baking soda, salt and cinnamon.
- In a large bowl, use a wooden spoon to mix the butter, brown sugar and granulated sugar. Beat until light and fluffy. Add the egg and stir until well combined. Stir in the water and vanilla. Stir in the flour mixture, until well combined.
- Using your hands, mix in the oats and dates, until evenly distributed. Using your hands or an ice cream scoop, roll the dough into golf ball–size balls. Arrange the dough balls on the prepared baking sheets one inch (2.5 cm) apart.
- Using the palm of your hand, gently press down on each dough ball. Bake for 15 minutes, or until the edges are golden brown but the centres are still soft. Let cool to room temperature.
Excerpted from How to Eat with One Hand. Copyright ©2020 by Christine Flynn and Emma Knight.Photography by Suechand Beck. Published by Penguin Canada, an imprint of Penguin Random House LLC. Reproduced by arrangement with the Publisher. All rights reserved.
