Oat & Date Chippers: The Best Sweet-Savory Cookie

These Oat & Date Chippers are a delightful sweet and savory cookie that will satisfy the need for a sweet and salty snack. They are thin, crispy and full of sweetness that will make you indulge in more than just one at a time!

Truthfully, I would have never imagined making a recipe like this. As of writing this post, I am in my third trimester with our third baby. So, I have been trying to eat a handful of dates everyday. However, they are actually a really hard thing for me to eat. I think they are too sweet which is ironic because I have the largest sweet tooth I know of. I have found by pairing them with potato chips, I have been able to eat dates quite easily.

One night, I was resting on the bed after eating the pair and trying to think of new recipes. I proceeded to ask my husband; should I make the date and chip combo a cookie? And as supportive as he is, he said I think you should. Hence, I got into the kitchen and started experimenting. I added a bit of cardamom to this recipe because it is a seasoning that is supposed to pair well with dates – and I would fully agree! I then took a spin off of oatmeal cookies and added my random combo of dates and chips. Enjoy this wild creation.

Why You Will Love This Recipe 

Sweet & Salty – As I mentioned before, this recipe brings all that sweetness a typical cookie has.. but it brings enough saltiness that you indulge in way too many! Plus, who does not love the combination of sweet and salty as a snack? Especially when you do not know what to eat, the combo satisfies all the way around!

Unusual Combo – Have you heard of dates and chips in an oatmeal cookie before? Me neither. So, try it out and let me know what you think! My husband and children devoured these. Perfect for people who do not usually have a sweet tooth, but also for the people who do.

Quick – The most involved this recipe gets is during the prep of getting all the ingredients together and preparing the dates. After that, baking them is so quick because they are a thinner cookie.

Ingredients 

How to Make Oat & Date Chippers

Step 1: Preheat oven to 350 degrees.

Step 2: Cut dates. I buy my dates from Costco that come pitted. If the dates you buy have the pit, remove the pit and then chop the date finely to add into cookie. See picture above to see how small to chop the dates.

Step 3: In a medium mixing bowl, mix all dry ingredients. Set aside.

• 1 cup all-purpose flour
• 1 cup oats
• 3/4 teaspoon cardamom
• 1/4 teaspoon cinnamon
• 1 teaspoon baking soda

Step 4: In a large mixing bowl, cream softened butter and both brown and graduated sugars till combined.

• 16 tablespoons (2 sticks) of salted butter, room temperature, see notes for unsalted butter
• 3/4 cup of brown sugar
• 1/4 cup of granulated sugar

Step 5: Add in egg and vanilla extract. Mix on low till combined.

• 1 large egg
• 2 teaspoons of vanilla extract

Step 6: Reserve 2 tablespoons of dry mixture. Add in the remaining of dry ingredient mixture on low till combined.

Step 7: On the cutting board where you cut the dates or in a small bowl, take 2 tablespoons of the dry ingredient mixture and toss chopped dates. See picture.

Step 8: Add chopped dates and crushed chips to large bowl and mix with spatula. Do not use the mixer for this part to keep the chips as they are so you have the crunch in the final cookie!

• 1/2 cup of smashed chips, see tips
• 1/2 cup of dates finely chopped, 8-9 pitted dates, see tips

Step 9: Roll into 1 tablespoon balls and place them onto a prepared baking sheet.

Step 10: Bake for 3 minutes and turn baking sheet around and bake for an additional 3 minutes. Watch when baking for these cookies will spread thinly and bake quicker. Make sure to pull out once the edges are golden brown and mostly set in middle. They will finish setting as they cool.

Step 11: Once pulled from the oven, wait a few minutes to transfer to cooling rack. Enjoy warm or for later! Once cooled completely, store in an air-tight container at room temperature for up to 1-3 days for optimal freshness.

Tips

• If using unsalted butter, add 1/4 teaspoon of salt to dry ingredients.
• For potato chips, I used 1 cup whole chips to then smash down to 1/2 cup worth. Or grab a handful of chips and smash down until you get 1/2 cup worth. The best way to smash the chips is to use a sandwich bag and a rolling pin. Feel free to do it with hands though it does make a bit more of a mess.
• Make sure to use pitted dates. I buy my dates from Costco that come pitted. If the dates you buy have the pit, remove the pit and then chop the date finely to add into cookie. See picture above to see how small to chop the dates.
• Watch when baking for these cookies will spread thinly and bake quicker. Make sure to turn around at the 3 minute mark and pull out once the edges are golden brown and mostly set in middle.

If you tried this recipe and enjoyed it, I would love for you to come back and rate this recipe with your honest thoughts!