My mother-in-law has a cookbook called Bill Taylor Makes Desserts. I have tried several of his cookie recipes and this is the best and most interesting.
I have not used a lot of cardamom. In fact, when I found this recipe and decided to try it, I went looking in the cupboard for cardamom. Sure enough, I found a bottle which my wife and I figured we probably had since we were married over thirty years ago. I threw it away and bought a new bottle.
The combination of cardamom, coconut and dates makes for a pretty exotic taste.
Mr. Taylor uses a lot of shortening, rather than butter, in his cookies. I tried to “improve” these by making them with butter and they were worse. He also admits to using a lot of pecans in his recipes. I usually leave the nuts out if they are called for but when I did so in this recipe, they were not nearly as good. Bill got this one right!
1 ½ cups shortening
2 ¼ cups brown sugar
3 large eggs
6 tablespoons vanilla
1 ½ cups dates, chopped
3 cups flour, 13.5 ounces
1 ½ teaspoons baking soda
¾ teaspoon baking powder
¾ teaspoon salt
1 ½ teaspoons cardamom
1 ½ cups shredded coconut
¾ cup rolled oats
2 ¼ cups pecans, chopped
4 ½ cups chocolate chips
1. Heat oven to 350 degrees.
2. Cream shortening and sugar until fluffy. Mix in eggs and vanilla. Stir in dates. Let set a few minutes to allow dates to soften.
3. Combine flour, baking soda, baking powder, salt and cardamom.
4. Stir flour mixture into shortening mixture until just combined.
5. Stir in coconut, oats, nuts and chocolate chips.
6. Form on balls on parchment-lined baking sheets.
7. Bake 10 to 12 minutes until just brown around the edges and on the bottom.