P1210561 2 827x1024 Moroccan Oatmeal CookiesP1210543 1 799x1024 Moroccan Oatmeal CookiesP1210564 1 768x1024 Moroccan Oatmeal CookiesP1210542 1 768x1024 Moroccan Oatmeal CookiesNot sure if I’ve ever told you guys, but when I think up a fun recipe, I write it down. It doesn’t matter where I am or what I’m doing, if it could potentially be tasty, I jot it down. Usually it’s just a word or two, sometimes key ingredients; depends on how motivated I am (which is pretty much hit or miss these days haha). These recipe “journals” are pretty much everywhere in my house…my phone, in multiple notebooks, pieces of paper, my computer, etc etc, so I’m never at a loss for inspiration. However, since I’ve written down so many ideas, it kinda takes a while before I end up making some of the stuff! Like these Moroccan oatmeal cookies. The idea has been scribbled in a notebook sine I first started this blog. Craziness. Well, I’m glad to say that I FINALLY made these cookies (even though I now regret not making them sooner haha).

So…

Back in college I spent a week in Morocco. It was insanely awesome. Listen to me now, if you’ve never been, go. And please take me with you. If you do, I’ll translate things for you and give you candy and praise your name to the high Heavens. It’s a gorgeous country and I really want to go back. Anyway, there’s this square in Marrakesh called Jemaa el Fna that’s riddled with food stands, spice shops, and an amazing array of antiques. As you slip out of the sun to explore the passages throughout the city, the smells are to die for. Hints of cinnamon and cardamom and rich stews waft through the air. It’s a culinary paradise. Fo realz.

Well, after experiencing all that amazingness, it’s hard to not use it as constant inspiration in my cooking. So I took one of my favorite cookies, the classic oatmeal, and added in Moroccan flavors to give it a uniquely modern twist. And let me tell you right now – it is so good! The flavors of this cookie are beautiful (and yes, I’m eating one now as I write). Instead of raisins, I used chopped dates and they seem to literally melt into the cookie, giving it a velvety texture. I love it and know you will too. :)

**And yes, that fabric the cookies are sitting on is really from Morocco. It’s a rug I purchased from a family on the outskirts of the Sahara. Gosh, that makes me sound much more exotic and fancy than I am haha.**

 

14 tablespoons butter (room temperature)

3/4 cup brown sugar

1/3 cup granulated sugar

2 eggs (room temperature)

3/4 teaspoon lemon juice

1/4 teaspoon vanilla extract

1 1/2 cup flour

1 teaspoon baking soda

3/4 teaspoon cardamom

1/2 teaspoon salt

1/4 teaspoon cinnamon

3 cup oats

1 cup chopped dates

 

Preheat oven to 350 degrees Fahrenheit.

In a large bowl, mix together the butter and sugars until smooth.

Mix in eggs, honey, lemon, and vanilla.

Stir in flour, baking soda, salt, cardamom, and cinnamon.

Mix in oats and chopped dates.

Dollop onto a greased baking sheet and bake for 12-14 minutes, or until lightly golden.

Cool slightly before removing from baking sheet.

Enjoy!

 

 

 

 

 

Related posts: