The berry of an evergreen tree, allspice tastes like a combination of cinnamon, nutmeg and cloves. It is a particular favorite with holiday bakers, who like to add its bold flavor to cookies, cakes and pies. Allspice can be used ground or whole. Buy allspice, especially ground allspice, in the smallest amount you can from a store with high turnover, as the spice will begin to lose its flavor after 6 months. If possible, purchase allspice in bulk, buying only a little at a time. If you buy a can or jar, be sure to check it for a date to ensure freshness.
Prep Time
25 minutes
Cook Time
10 minutes
Servings
16
Ingredients
2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. freshly grated nutmeg
1/4 tsp. ground allspice
16 Tbs. (2 sticks) unsalted butter, at room temperature
1/2 cup firmly packed light brown sugar
1/2 cup granulated sugar
2 eggs
3 Tbs. dark molasses
1 1/2 tsp. vanilla extract
2 1/2 cups old-fashioned rolled oats
1 cup chopped pitted dates
1/2 cup coarsely chopped walnuts
Coarse sugar crystals for sprinkling (optional)
Directions
Preheat an oven to 375°F. Lightly grease 2 baking sheets or line them with parchment paper.
Over a sheet of waxed paper, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and allspice; set aside.
In a large bowl, using an electric mixer, beat the butter on high speed until fluffy and pale yellow. Add the brown sugar and granulated sugar and continue beating until the mixture is no longer gritty when rubbed between your finger and thumb. Reduce the speed to low and add the eggs one at a time, beating well after each addition. Beat in the molasses and vanilla.
Add the flour mixture and beat on low speed or stir with a wooden spoon just until blended. Beat or stir in the oats, dates and walnuts just until evenly distributed.
Drop the batter by rounded tablespoons onto the prepared pans, spacing the cookies about 2 inches apart. Bake the cookies until the edges are golden, 10 to 12 minutes. Sprinkle the cookies with coarse sugar while they are still warm. Let the cookies cool on the pans on wire racks for 10 minutes, then transfer them to the racks and let cool completely. Makes about 4 dozen cookies.
Adapted from Williams-Sonoma Collection Series, Cookies, by Marie Simmons (Simon & Schuster, 2002).
Rated 4 out of
5 by
CeciliaDo from
very moistVery good cookies; easy to bake. It is true, they are not very spicy and I might add a bit more spices next time. I did not have any molasses, so used honey.
Date published: 2016-12-17
Rated 3 out of
5 by
onebzemom from
DisappointedWas expecting a "spicy" (as the name implies) flavored cookie - lots of ingredients but not much taste, in my opinion. If there is a next time, I will increase ALL the spices by half - maybe the large amount of oats was what kept the flavor muted. And sprinkling sugar on top when they came out of the oven just looks like I "sprinkled sugar on them" with no real reason...? Maybe I'll make a spiced frosting to dab on top instead...
Date published: 2016-12-15
Rated 5 out of
5 by
labtime from
Love Dates and NutsThe spices along with the dates and nuts, make a great combination.
These also freeze well. I have shared these cookies with my friends with much success.
