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Recipe of the Month

Desserts - Oatmeal Date Cookies

  • 2 sticks butter
  • 1 cup packed brown sugar
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 tsp. vanilla
  • 1 (16 oz.) pkg. dates, chopped or run through a grinder with coarse blade
  • 3 cups quick oats
  • 1½ cups all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. cinnamon

Soften butter in microwave, then cream with both sugars. Beat in eggs and vanilla. Add chopped dates and mix well.
In another bowl, combine
oats, flour, baking soda, and cinnamon. Add to butter mixture and stir well. Drop by rounded teaspoonful onto an ungreased cookie sheet. If
the dough is stiff, use the spoon to flatten the cookie as these cookies do not “spread” much. Bake at 350° for 9 to 11 minutes or until brown. Yields 3 to 4 dozen.


Coconut in April

Help us go tropical this spring with a selection of coconut flavored dishes! Share your favorite recipes using this healthy and versatile ingredient with our readers. With a flavor that walks the line between savory and sweet, coconut has long been a favorite choice for cooks who want to infuse tropical essence into all kinds of dishes. We are looking for an array of recipes that will take away the need for an island vacation and help us escape the ordinary with the exotic taste and texture of coconut. The person submitting the recipe judged best will be named “Cook of the Month” for the April issue of The Cooperator and receive $10. Others sending in recipes chosen for publication will receive $5, and each winner will also receive a special “What’s Cookin’?” certificate.

Monday, February 20, is the deadline for your recipes.

Don't forget: Only recipes that include complete, easy-to-follow instructions will be considered for publication. Several recipes are disqualified because they do not contain all the information that we feel we needed to prepare the dishes successfully. Recipes featured in "What's cookin'?" are not independently tested, so we must depend on the accuracy of the cooks sending them. Always use safe food-handling, preperation, and cooking procedures.

Send your entries to: Recipes, Tennessee Cooperator, P.O. Box 3003, LaVergne, TN 37086. You can submit more than one recipe in the same envelope.  You can also e-mail recipes to:

Be sure to include your name, address, telephone number, and the Co-op with which you do business. It's important that your Co-op be included because we want to give it recognition if your recipe is printed. Recipes that appear in the "What's cookin'?" column will also be published on Tennessee Farmers Cooperative's Web site at
Submitted By: Johni Hucke
LaFayette, GA
Southeastern Farmers Co-op
Number of Servings: 0
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