It’s as cliché as it is unrealistic to encumber yourself with the order that you’re banishing cookies from your life now that the new year is around the corner. With the deplorable ingredients which are the foundation of most commercially baked cookies, I can certainly see how and why people are tempted to do so. But let’s be real, even with questionable ingredients such as corn syrup and shortening, most people don’t want to bid adieu to the venerable cookie for too long.
I get it. They taste good, remind us of childhood, grandmothers, and innocence, and they’re just plain fun. The answer to enjoying them in a balanced way lies in choosing better ingredients and discerning a quantity that runs the middle road between punishing deprivation and wanton binge-eating. The latter is something you will have to decide via trial and error and an honest heart-to-heart chat with yourself. As for the ingredients….boy have I got a made-over cookie for you!
This originally was to be a chocolate chip cookie recipe with dates in it. Halfway through, I got the idea to 86 the chips and double the amount of dates called for. The result is heavenly: a cookie that is chewy, moist, and meaningfully sweet because there’s no white sugar. In my humble opinion, dates have got to be the best baking ingredient on the planet, for their chewy texture and sweet flavor. Hope you enjoy these babies as much as Chef Bill and I do!