(by Aimee Lee Ball)
2 c. sifted flour
1 t. baking soda
1 t. cinnamon
1/4 t. salt
1 c. butter, at room temperature
1 c. granulated sugar
1 c. light brown sugar, packed
2 large eggs
1 t. vanilla extract
1 c. rolled oats
6 oz. semisweet chocolate chips
1 c. chopped dates
3/4 c. chopped pecans or walnuts
Mix flour, baking soda, cinnamon, and salt. Set aside.
Beat butter, granulated sugar, and brown sugar until creamy.
Beat in eggs and vanilla.
Stir in flour mixture, combining well.
Stir in oats.
Stir in chips, dates, and nuts.
Preheat oven to 375 F.
Drop rounded tablespoons of dough onto greased cookie sheets, 3 inches apart. (They will spread.)
Bake 9 – 12 minutes, until golden brown.
Cool on wire racks.
(Read Sleep-away Camp, the story that accompanies this recipe.)
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