Take our go-to oatmeal cookies: Oats and flour get you started, but there’s also vanilla, cloves, nutmeg, ginger, cinnamon, nuts, raisins, and the secret touch—unsweetened cocoa. Instead, Jullapat’s cookies lean as far as they can into toasty notes, asking if oatmeal cookies are really a textured sort of caramel cookies. When I say caramel cookies, I don’t mean to make you worry about over-the-top-sweetness—these cookies aren’t saccharine at all. To double down on this effect, Jullapat skips the raisins, which are, after all, sort of an interruption in any bite of most oatmeal cookies. Instead, she calls on Medjool dates, which, once chopped, become nearly indistinguishable from the buttery caramel flavor of the chewy cookie, deepening the rich flavor of the dough rather than poking out from it.
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