My sons came up with the name for these much-loved oatmeal, date-filled cookies that really do look like volcanoes when they're cooked!

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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Filling:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Blend flour, salt, and baking soda in a bowl. Add butter, brown sugar, molasses, and eggs. Stir until smooth. Blend in oats.

  • Roll dough out on floured board, about 1/8-inch thick. Cut into rounds using a 2 1/2-inch cookie cutter. Place half of the rounds on an ungreased baking sheet.

  • Combine dates, white sugar, and water in a saucepan; bring to a boil, stirring often until thickened. Stir in walnuts. Remove from heat and let cool, about 10 minutes.

  • Spoon 1 teaspoon of the date mixture into the center of each round on the baking sheet. Cut a cross in the middle of the remaining rounds. Place over date mixture; press down on the edges of the dough to seal.

  • Bake in the preheated oven until golden, 12 to 15 minutes. Transfer to a wire rack to cool.

Nutrition Facts

208.7 calories; 2.8 g protein; 29.1 g carbohydrates; 30.7 mg cholesterol; 162 mg sodium. Full Nutrition

Reviews (4)

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Most helpful positive review

Rating: 5 stars
05/21/2011
These are really delicious! As my cookies were palm size big each one was enough to fill. I love the molasses taste in the dough. My husband loved them; although one was enough he ate 3 at once! My dough wasn't smooth enough and I added 3 tablespoons of yoghurt water. I also used less butter and some olive oil to make it healthier. Thanks for the 5 star recipe. Read More
(3)
4 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/21/2011
These are really delicious! As my cookies were palm size big each one was enough to fill. I love the molasses taste in the dough. My husband loved them; although one was enough he ate 3 at once! My dough wasn't smooth enough and I added 3 tablespoons of yoghurt water. I also used less butter and some olive oil to make it healthier. Thanks for the 5 star recipe. Read More
(3)
Rating: 4 stars
04/28/2017
Super yummy cookies! these are like date squares in a cookie form. I scaled the recipe to 12 servings to use 1 cup of butter which yielded 29 cookies using a 2 1/4" cutter. I changed the method to creaming the butter and brown sugar then adding in the salt baking soda molasses and eggs beating again then stirring in the flour and rolled oats by hand with a spoon.. I only used 1/4 tsp of salt 2 tsps is way too much. I also added 1 tsp vanilla. This dough is too soft to roll out I put it between 2 sheets of parchment paper which worked like a charm then placed in the freezer while I made the date filling. When the dough was more solid it cut easily and I was able to use the scraps to roll out again. For the date filling I omitted the walnuts and used all dates for both amounts I halved the sugar and used orange juice for the water I needed more juice as it was too dry while cooking down I aslo added 1/4 tsp orange zest. I made this recipe for Allrecipes Allstars Canada April Challenge #ARFaceless Read More
(2)
Rating: 4 stars
01/28/2010
Good cookie very heavy and filling. They were not the easiest to roll out I think using quick oats would have made rolling easier than the large flake I used. They took me a long time to put together and I don't think I would make them again. Read More
(1)
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Rating: 5 stars
02/17/2019
My daughter and I have to be careful with these cookies! One day we each had SIX and mine were a lot bigger than pictured! They are sooo rich and delicious without being sugary sweet. I got tired of rolling and cutting them so last time I just made then as bars. Press 1/2 the dough in a greased 7x11 inch pan. Cover with date mixture and the other 1/2 of the dough. Bake at 350 for 25-30 minutes or until slightly brown and puffing up a little. If using a 9x11 pan I'd reduce baking time to 15 minutes or so. GREAT recipe--thanks Carole! Read More