I still remember the first time I pulled a batch of Newfoundland Date Snowballs from my oven. The air in my cozy kitchen transformed, filling with the deep, caramelized scent of melting dates and brown sugar—it was like a warm hug on a cold day. I’d been searching for a truly special, old-fashioned treat, something that felt like a story baked into a cookie, and this recipe, handed down from a friend’s grandmother, was it. Today, I want to share that little piece of edible comfort with you, because making these isn’t just baking; it’s creating little bites of spiced, chewy, nutty joy that I promise will make your home smell incredible and your heart feel full.
Ingredients
- 3 cups sugar
- 3/4 cup melted butter
- 1 ¼ cups milk
- 1 lb chopped dates
- 1 cup chopped walnuts or pecans
- 1 teaspoon vanilla extract
- 4 cups rolled oats (old-fashioned, not quick oats)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon (optional, but I always add it)
- Shredded coconut, for rolling
Now, let’s talk about these ingredients because a few choices here make all the difference. First, the dates: please use whole, pitted dates and chop them yourself. Pre-chopped dates are often drier and coated in sugar, and they just don’t melt into that same luscious, jammy texture. For the oats, stick with old-fashioned rolled oats. I tried quick oats once, thinking it wouldn’t matter, and the texture was completely wrong—more like a dense brick than a chewy snowball. And that optional cinnamon? Don’t skip it. It adds a whisper of warmth that beautifully complements the sweetness. Trust me, it makes a huge difference.
Equipment Needed
- A large, heavy-bottomed saucepan
- A sturdy wooden spoon or silicone spatula
- Measuring cups and spoons
- Baking sheets
- Parchment paper or silicone baking mats
- Two forks or a small cookie scoop
- A shallow bowl for the coconut
You don’t need any fancy gadgets for this recipe, but your choice of pot is key. Use a large, heavy-bottomed saucepan. The mixture will bubble and thicken for a good 10-15 minutes, and a thin pot will likely cause scorching on the bottom—I learned that the hard way with a cheaper pot, and it gave the whole batch a faint burnt taste. Parchment paper or silicone mats are also non-negotiable in my book. This mixture is incredibly sticky, and without them, you’ll be chiseling snowballs off the pan. Finally, I’ve found two forks to be the best tools for shaping and rolling. A cookie scoop can help portion the hot mixture, but forks give you more control to gently form the balls without burning your fingers.
Step-by-Step Instructions
The magic starts in that heavy pot. You’ll combine the sugar, melted butter, milk, and those beautiful chopped dates. As you stir over medium heat, watch the dates begin to soften and almost dissolve into the syrup. This is where the kitchen starts to smell divine. Let this mixture come to a steady bubble and cook for a full 10 minutes, stirring often to prevent sticking. It will thicken slightly and turn a rich, golden-brown. I set a timer because the first time I made these, I got distracted and let it go too long, resulting in a mixture that was too firm once cooled. You want it thick, but still pliable.
Once your timer goes off, take the pot off the heat immediately. This next step is crucial: let the bubbling mixture cool for about 5 minutes. If you add the oats and nuts right away, the heat can make the oats gummy. After that brief rest, stir in the vanilla, then the baking powder, salt, and cinnamon—you’ll see it froth up a bit, which is normal. Now, fold in the rolled oats and chopped nuts until everything is thoroughly and lovingly coated. The mixture will be very sticky and hot, so let it cool for another 20-30 minutes until you can handle it comfortably. Patience here is your friend.(See the next page below to continue…)