Makes about 22 golf ball-sized cookies
Ingredients
Rose Petal Sugar
- 1 cup sugar
- ¼ cup dried, edible rose petals
Dough
- 1 lb dates, pitted & chopped (Medjool dates suggested)
- 1½ cups all-purpose flour
- 1½ cups rolled oats
- ¼ tsp cinnamon
- 1 tsp baking soda
- ¾ tsp salt
- 2 sticks unsalted butter, cubed & chilled
- 1⅓ cups light brown sugar, tightly-packed
- 2 eggs
- ½ tsp vanilla extract
- ½ tsp rose water (optional)
Equipment
- fine mesh strainer
- food processor
- stand or hand mixer
- #16 scoop
- parchment-lined baking sheet
How-to
Make Rose Petal Sugar
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With a spatula, press rose petals through a fine strainer into a bowl of 1 cup sugar. Mix to combine and set aside
Prep Dates & Mix Dry Ingredients
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Preheat oven to 350º
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Remove pits from dates and chop into small pieces. Set aside
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In a food processor, mix flour, rolled oats, cinnamon, baking soda and salt to a fine texture (about 3 minutes)
Make Dough
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With a mixer, blend butter and light brown sugar together on medium speed until creamy and smooth
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Scrape down any butter on the side of the bowl and return mixer down to medium speed
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Add eggs one at time and then the vanilla. Scrape down bowl and turn mixer to medium-high speed and mix until light and fluffy, about 2-3 minutes
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Add processed dry ingredients all at once. Mix on low speed until flour is almost all absorbed, about 10 seconds
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While mixer is going on low speed, add dates slowly, breaking apart any big clumps that have stuck together. Mix until just combined
Scoop, Chill & Bake
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Scoop dough into golf ball-sized mounds. Place on a parchment-lined or greased baking sheet and chill 20 minutes
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Roll each dough ball in rose petal sugar and place back on baking sheet, spaced about 2” apart
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Bake for 15-18 minutes, rotating baking tray halfway through the baking time
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