Oat & Date Choco Chip Cookies with Rosewater Cream
Prep Time :
10 Minutes
Total Time :
25 Minutes
Servings : 15
Indulge in the perfect blend of oats, dates, and dark chocolate chips, complemented by a delightful rosewater cream.
Ingredients
For the cookies
- 1 box Betty Crocker™ Oat Dark Chocolate Chip Cookie Mix
- 60 g unsalted butter, softened
- 1 cup dates, pitted and chopped
- 1 tsp cinnamon
- ½ tsp freshly grated nutmeg
- 1 tbsp water
For the rosewater cream
- 1 sachet Betty Crocker™ Whipping Cream Mix
- ½ cup cold milk
- 1 tsp rosewater
- Dried rose petals, optional
Preparation
- Preheat the oven to 160°C and line a baking sheet with parchment paper.
- In a large bowl, combine all the cookie ingredients and mix with a wooden spoon until uniformly blended.
- Use a tablespoon or a 1 tbsp cookie scoop to measure 15 balls of mixture. Roll them between your hands to create balls, then slightly flatten them with your palms to form a disc shape.
- Place them 5cm apart on the baking tray and bake for 12 minutes. Allow them to cool slightly on the baking tray before transferring to a wire rack to cool completely.
- For the rosewater cream, pour the whipping cream powder into a large bowl and add the cold milk. Whisk with an electric whisk until soft peaks form. Add the rosewater and continue whisking until the cream holds its shape.
- Serve the cookies alongside the rosewater cream for a delightful dipping experience.
