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Chewy Cranberry Date Cookies




Source of Recipe


Allen Williams--adapted from Gourmet Magazine


List of Ingredients




1 stick (1/2 cup) unsalted butter
3/4 cup packed light brown sugar
2/3 cup all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt
1 large beaten egg
1 teaspoon vanilla
1 teaspoon fresh lemon zest
1 1/2 cups quick-cooking rolled oats
1 cup chopped, pitted dates
1/4 cup dried cranberries



Recipe



In a medium-sized pot, melt butter over medium heat, then remove pan from stove.

Add brown sugar to butter, stirring until smooth.

Add flour, baking soda, and salt to butter mixture and stir to combine.

Add egg, vanilla, lemon zest, rolled oats, dates, and cranberries and stir to combine.
Drop by spoonfuls onto a silpat-lined (or can use parchment) baking tray. I used a cookie scoop to speed along the process.

Bake at 375F for 18 minutes or until golden.

Cool on a wire rack then store in airtight container.