Categories: Cookies

Ingredients

• 8-ounce package pitted dates, coarsely chopped
• 1 and 1/2 cups orange juice (I used Minute Maid)
• 2 and 1/2 cups all-purpose flour (pack it down when you measure it)
• 1 and 1/2 cups firmly packed brown sugar
• 1/2 teaspoon salt
• 1 and 1/2 cups softened butter (3 sticks, 12 ounces, 3/4 pound)
• 2 cups Quaker Oats (quick or old fashioned, uncooked)
• 1 cups shredded coconut (for the batter)
• 1 cup chopped nuts (walnuts or pecans)
• 1/2 cup shredded coconut (for a topping)

Directions

1. Preheat oven to 350°F, rack in the middle position.

2. In a medium size saucepan combine the dates and the orange juice. Do not cover. Bring the mixture to a boil.

3. Reduce the heat to simmer and cook for 15 to 20 minutes until thickened, stirring occasionally.

4. Move the saucepan to a cold burner and let it cool.

5. In a large bowl, combine the flour, sugar, and salt. Mix it in thoroughly.

6. Cut in the softened butter with a pastry blender, or two knives until the resulting mixture is crumbly. (You can also do this with a food processor and cold butter cut into pieces. Use the steel blade in an on and off motion until the mixture is crumbly.)

7. Stir in the oats, coconut, and nuts. Mix thoroughly.

8. Spray a 9-inch by 13-inch cake pan with Pam or another nonstick cooking spray.

9. Measure out 4 cups of the oat mixture and set it on the counter to use for a topping. Press the remainder of the oat mixture in the bottom of your baking pan.

10. Spread the date mixture evenly over the crust to within a quarter-inch of the edges.

11. Sprinkle the date mixture with the remaining oat mixture.

12. Sprinkle the remaining half-cup coconut on the top and pat it down gently.

13. Bake at 350°F for 35 to 40 minutes, or until light golden brown on top. Cool completely in the pan on wire rack.

14. When completely cool, cut into bars. Store them in a tightly covered container.

15. Yield: Makes 36, rich, delicious bars.

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