Date Cookies Like Awrey’s

The scent of these cookies instantly transports me back to childhood Saturdays. My grandfather, a Detroit native, would always bring a box of Awrey’s treats when he came to visit. While the pecan rolls were legendary, it was the unassuming date-filled oatmeal cookies that held a special place in my heart. Their soft, chewy texture and the sweet, slightly tangy filling were a perfect combination. After Awrey’s closed, I felt a pang of loss and a yearning for that familiar flavor. I embarked on a quest to recreate those cookies, and after much tweaking, I believe I’ve captured the essence of that beloved classic.

Recipe Overview

Here’s a quick look at what you can expect:

• Prep Time: 20 minutes
• Cook Time: 10-15 minutes
• Total Time: 30-35 minutes
• Servings: 16 squares
• Yield: 1 (8×8 inch) pan
• Dietary Type: Vegetarian

Ingredients

Here’s what you’ll need to make these delicious date cookies:

FILLING

• 1 (8 ounce) package dates, pitted and chopped
• 1/2 cup water
• 1/2 cup sugar
• 1 cup chopped nuts (optional – walnuts or pecans work well)

COOKIE

• 1 cup brown sugar, packed
• 3/4 cup butter, softened
• 1 1/2 cups quick oatmeal (dry)
• 1/2 teaspoon salt
• 1 1/2 cups flour, all-purpose
• 1 teaspoon baking soda

Equipment Needed

• Medium saucepan
• 8x8x2 inch baking pan
• Mixing bowl
• Measuring cups and spoons
• Butter knife or spatula
• Oven

Instructions

Follow these step-by-step instructions to create your own batch of nostalgic date-filled oatmeal cookies:

1. Prepare the Filling: In a medium saucepan, combine the chopped dates, water, and sugar.

2. Cook the Filling: Place the saucepan over medium heat and cook, stirring frequently, until the mixture is smooth and thickened. This usually takes about 5-7 minutes. The dates should break down and the mixture should resemble a thick jam.

3. Add Nuts (Optional): If using, stir in the chopped nuts into the date filling. Remove from heat and set aside to cool slightly.

4. Prepare the Cookie Base: In a mixing bowl, cream together the brown sugar and softened butter until light and fluffy. This step is crucial for a tender cookie base, so don’t rush it.

5. Combine Dry Ingredients: In the same bowl, add the quick oatmeal, salt, flour, and baking soda.

6. Mix the Dough: Mix all the ingredients together as if you were making a pie crust, creating a crumbly mixture. The mixture will resemble coarse crumbs and hold together when pressed.

7. Prepare the Pan: Butter an 8x8x2 inch baking pan thoroughly. This will prevent the cookies from sticking and ensure easy removal.

8. Press the First Layer: Take one half of the oatmeal mixture and press it evenly into the bottom of the buttered pan. Use your fingers or the back of a spoon to press down firmly, creating a solid base.

9. Spread the Filling: Spread the prepared date filling evenly over the pressed oatmeal base. Make sure the filling reaches all the edges of the pan for a uniform flavor in every bite. Alternatively, use raspberry or strawberry jam for something different.

10. Cover with the Remaining Dough: Sprinkle the remaining half of the oatmeal mixture over the date filling, covering it completely.

11. Press Lightly: Gently press down on the top layer of oatmeal mixture to help it adhere to the filling. Avoid pressing too hard, as this can make the cookies dense.

12. Bake: Bake in a preheated oven at 350°F (175°C) for 10-15 minutes, or until the top is lightly golden brown. Keep a close eye on the cookies, as baking times can vary depending on your oven.

13. Cool and Cut: Remove the pan from the oven and let the cookies cool completely in the pan before cutting into squares. This allows the filling to set properly and prevents the cookies from crumbling.

Expert Tips & Tricks

• Soft Butter is Key: Ensure your butter is properly softened, but not melted. It should be soft enough to easily cream with the sugar.
• Don’t Overmix: Overmixing the dough will develop the gluten in the flour, resulting in a tough cookie. Mix just until the ingredients are combined.
• Vary the Nuts: Experiment with different types of nuts in the filling, such as almonds, pecans, or walnuts. Toasting the nuts before adding them will enhance their flavor.
• Check for Doneness: The cookies are done when the edges are lightly golden brown and the top is set. A toothpick inserted into the center should come out clean.
• For a Chewier Cookie: For a chewier texture, add a tablespoon of molasses to the cookie dough mixture.
• Make Ahead: The date filling can be made a day or two in advance and stored in the refrigerator.
• Prevent Crumbling: For clean cuts, use a sharp knife and wipe it clean between each cut.

Serving & Storage Suggestions

These date cookies are best enjoyed at room temperature. They make a delightful afternoon snack with a cup of tea or coffee, or a comforting dessert after a meal. Store leftover cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. For longer storage, freeze the cookies for up to 2 months. Thaw them at room temperature before serving. They also pair perfectly with a cold glass of milk.

Nutritional Information

Please note that this is an estimate and can vary based on specific ingredients used.

Nutrient	Amount per Serving	% Daily Value
Calories	250 kcal	13%
Total Fat	12g	15%
Saturated Fat	7g	35%
Cholesterol	30mg	10%
Sodium	150mg	7%
Total Carbohydrate	35g	12%
Dietary Fiber	2g	8%
Sugars	20g	N/A
Protein	3g	6%

Variations & Substitutions

• Gluten-Free: Substitute the all-purpose flour with a gluten-free blend.
• Vegan: Replace the butter with a vegan butter alternative.
• Nut-Free: Omit the nuts from the filling or substitute with sunflower seeds.
• Spice it Up: Add a pinch of cinnamon or nutmeg to the cookie dough for a warm, comforting flavor.
• Jam Filling: If you don’t have dates, use your favorite jam (raspberry or strawberry).
• Citrus Zest: A teaspoon of lemon or orange zest in the cookie dough can add a bright, refreshing note.

FAQs (Frequently Asked Questions)

Q: Can I use rolled oats instead of quick oats?
A: While you can use rolled oats, the texture will be different. Quick oats provide a more tender and cohesive cookie base. If using rolled oats, you might want to pulse them in a food processor a few times to break them down slightly.

Q: My date filling is too thick. What should I do?
A: Add a tablespoon of water at a time until you reach your desired consistency.

Q: The top layer of my cookies is dry. How can I prevent this?
A: Gently press the top layer of the dough down before baking and brush the top with melted butter or milk.

Q: Can I freeze the unbaked cookies?
A: Yes! Assemble the cookies in the pan, then wrap tightly in plastic wrap and foil. Freeze for up to 2 months. Bake directly from frozen, adding a few minutes to the baking time.

Q: Can I use a different sized pan?
A: Yes, but the baking time will vary. If you use a larger pan, the cookies will be thinner and bake faster. If you use a smaller pan, they will be thicker and require a longer baking time.

Final Thoughts

I hope you enjoy this recipe for date cookies as much as I do. It’s a simple, comforting treat that’s perfect for any occasion. Feel free to experiment with different variations and make it your own. Don’t hesitate to leave a comment and let me know how your cookies turn out. And maybe, just maybe, you’ll experience a little taste of Detroit nostalgia along the way. These are delightful with a strong cup of coffee or a scoop of vanilla ice cream, depending on your mood and the time of day! Happy Baking!