Our winner is; Shamsa Chaudhri from Long Island, for her Oatmeal Date Cookies.
This is what Shamsa included with here recepe:
“When I read about this Ramadan Cookie contest the first ingredient that came to mind was “DATES”, Ramadan and Dates are inseparable in any country and tradition. And when it’s Ramadan I think of foods that are nutritious and healthy so the next ingredient I thought of was ” Oatmeal”. My cookies can be consumed at Sahoor to keep you full and satisfied throughout your fast or devoured at Iftaar to give you an instant boost of energy.”
I like the idea of a cookie you can eat before your meal or afterwards, that is why this hardy cookie was our favorite.
We’re sending a few gifts to Shamsa: greeting cards from Muslamb Press www.etsy.com/shop/muslamb and art prints from Peter Gould www.peter-gould.com/ and a pillow from Barakah Life www.barakahlife.com .
Thank you to all that took part.
Oatmeal Date Cookies
1 cup unbleached all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
8 tablespoons (1 stick) soft unsalted butter (left at room temperature overnight)
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup oatmeal (not the quick cooking kind)
1/2 cup 1/2-inch pieces pitted dates
To Make Cookies:
- Place racks in the upper middle and lower middle of the oven and preheat to 375 F. Line your baking sheets with parchment paper.
- Sift the flour, baking soda, salt and cinnamon together in a bowl and set aside.
- In a large bowl of a stand mixer, put the butter, granulated sugar, and brown sugar and beat on medium speed until smooth, about a minute. Add the egg and vanilla and mix on low speed until blended, about 15 seconds. Stop the mixer and scrape down the sides of the bowl with a spatula. Now mix in the flour mixture and oatmeal gently with a spatula. Add the dates. Roll 1 tablespoon of the dough into balls and place them 2 inches apart on parchment lined baking sheets, flattening the tops and shaping them slightly to desired thickness (medium).
- Bake for 8-10 minutes till the edges are just slightly golden and centers are soft. Cool in sheets for 10 minutes then cool completely on wire racks.
Makes about 24 cookies