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Category: Cookies
Prep Time: Cook Time: Total Time:
1 1/2 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
1 1/2 cups pitted whole dates, chopped
1 stick ( 1/2 cup) unsalted butter
1/2 cup packed light brown sugar
1 teaspoon fresh orange zest plus 1/2 cup orange juice
2 large eggs
1 cup butterscotch chips
1 cup pecans, chopped
Confectioners sugar for dusting
Adjust oven racks to upper-middle and lower-middle positions. Preheat oven to 375 degrees. Line 2 rimmed baking sheets with parchment paper. Whisk flour, salt and baking soda together.
Bring dates, butter, brown sugar, orange zest and orange juice to simmer in a saucepan and cook until mixture has thickened slightly and measures 2 cups, about 5 minutes. Transfer mixture to large bowl and let cool to room temperature, about 30 minutes.
Whisk eggs into cooled date mixture, 1 at a time, until combined. Fold in flour mixture until just combined, then fold in butterscotch chips and pecans. Drop generous tablespoon-size portions of dough onto baking sheets, spaced about 2 inches apart. Bake until edges are set and beginning to brown, but centers are still soft and puffy, about 10 minutes, switching and rotating sheets halfway through baking.
Let cookies cool on sheets 10 minutes, then transfer to wire rack to cool completely. Repeat with remaining dough using cooled, freshly lined baking sheets. Lightly dust cooled cookies with confectioners sugar before serving.
Makes about 4 dozen.
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SCRUMPTIOUS ORANGE BITES
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Category: Cookies
Prep Time: Cook Time: Total Time:
1 1/2 cups all-purpose flour
1 teaspoon salt
3/4 teaspoon baking soda
1 1/2 cups pitted whole dates, chopped
1 stick ( 1/2 cup) unsalted butter
1/2 cup packed light brown sugar
1 teaspoon fresh orange zest plus 1/2 cup orange juice
2 large eggs
1 cup butterscotch chips
1 cup pecans, chopped
Confectioners sugar for dusting
Adjust oven racks to upper-middle and lower-middle positions. Preheat oven to 375 degrees. Line 2 rimmed baking sheets with parchment paper. Whisk flour, salt and baking soda together.
Bring dates, butter, brown sugar, orange zest and orange juice to simmer in a saucepan and cook until mixture has thickened slightly and measures 2 cups, about 5 minutes. Transfer mixture to large bowl and let cool to room temperature, about 30 minutes.
Whisk eggs into cooled date mixture, 1 at a time, until combined. Fold in flour mixture until just combined, then fold in butterscotch chips and pecans. Drop generous tablespoon-size portions of dough onto baking sheets, spaced about 2 inches apart. Bake until edges are set and beginning to brown, but centers are still soft and puffy, about 10 minutes, switching and rotating sheets halfway through baking.
Let cookies cool on sheets 10 minutes, then transfer to wire rack to cool completely. Repeat with remaining dough using cooled, freshly lined baking sheets. Lightly dust cooled cookies with confectioners sugar before serving.
Makes about 4 dozen.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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