Cookie Contest Winner!

Posted in: Ramadan Ramadan Traditions Sweets Jun 7 2011

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 and art prints from Peter Gould and a pillow from Barakah Life .

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:

  1. Place racks in the upper middle and lower middle of the oven and preheat to 375 F. Line your baking sheets with parchment paper.
  2. Sift the flour, baking soda, salt and cinnamon together in a bowl and set aside.
  3. 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).
  4. 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