Chewy Chocolate-Macadamia-Date Rock Cookies

5 Jul

Rather than go to the gym, I decided to bake today. Fantastic idea, am I right?

In an effort to compromise, I thought I would try to bake something “healthy.” My Grandma Mather had an amazing recipe for Rock cookies–a type of cookie that’s usually loaded with nuts, dried fruits, and oats–that fit the bill perfectly. I contributed additional nutritional value to the recipe by adding semi-sweet dark chocolate chips (don’t give me that look–they have antioxidants).

Note: Unlike the description given by the name, “Rock cookies,” these cookies are soft and chewy.

Chocolate Macadamia Date Rock Cookies


  • 2 cups whole wheat flour
  • 1 cup rolled oats
  • 1 tsp. cinnamon
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 8 Tbsp. (1 stick) unsalted butter
  • 1 1/2 cups packed light brown sugar
  • 1/2 cup apple butter
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 1 1/2 cups bittersweet or semi-sweet chocolate chips
  • 1/2 cup macadamia nuts, roughly chopped
  • 3/4 cups dates, roughly chopped


1. Preheat oven to 375°. Position racks in upper and lower thirds of oven.
2. In a large bowl, combine the dry ingredients: flour, oats, cinnamon, baking soda, and salt. Set aside.

3. Now for the wet ingredients. In a medium saucepan, melt butter over medium heat. Remove from heat; stir in brown sugar, apple butter, eggs, and vanilla.
4. Add flour mixture; stir until well combined.

chopped dates give the chocolate chips a run for their money as the star ingredient in this recipe

5. Now add the “rock” ingredients. Stir in chocolate chips, chopped macadamia nuts and the dates.
6. Important: Return dough to bowl, cover and refrigerate until firm, 30 minutes to an hour.

dough should be a bit stiff after 30 minutes of refrigeration. As the cookies bake in the over the chilled butter will heat up, producing steam that will keep the cookies nice and moist.

7. Onto two baking sheets, drop dough by rounded soup-spoonfuls about 1 inch apart.

8. Bake 13–15 minutes, rotating pans halfway through cooking, until bottoms of cookies are golden brown. Immediately transfer cookies to racks to cool.

This recipe will make about 3 dozen cookies. If you store them in an airtight container they should stay soft and chewy for up to 1 week.

Enjoy with a cold glass of milk!

yum! Who needs exercise? I'd much rather have rock cookies than buns of steel

One Response to “Chewy Chocolate-Macadamia-Date Rock Cookies”

  1. Kausambi August 2, 2010 at 3:19 am #

    Oh yummy!

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