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Oatmeal Date Cookies
These oatmeal date cookies are soft, chewy, and perfectly spiced. With the natural sweetness of dates and the heartiness of oats, they’re a delightful treat for any occasion.
Ingredients
- 2 cups (240 g) all-purpose flour
- 2 1/2 cups (248 g) old-fashioned rolled oats
- 1 cup dates*, chopped into 1/4-inch pieces
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 1/4 cups (283 g) unsalted butter, softened
- 1 cup (200 g) firmly packed light brown sugar
- 3/4 cup (150 g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (about 120 g) chopped, toasted nuts, such as almonds or pecans, optional
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Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone liners.
- In a large bowl, combine flour, oats, dates, baking soda, salt, and cinnamon. Set aside.
- Using an electric mixer on medium speed, beat the butter in a separate large bowl until smooth. Add the brown sugar and granulated sugar, beating until fluffy. Add the eggs, one at a time, mixing just until incorporated. Beat in the vanilla.
- Add the flour mixture gradually to butter mixture, mixing just until combined. Stir in the nuts, if using.
- Drop the dough by tablespoonfuls onto the prepared pans. Bake one pan at a time for 12-14 minutes, or until golden brown.
- Cool the cookies on the pans on wire racks for 5 to 10 minutes. Then, transfer the cookies directly onto wire racks to cool completely.
Notes
- *I recommend Medjool or Deglet Noor dates for the best texture and flavor. If using dried dates, you may want to soak them in water for about 10 minutes and pat them dry before using.
- Store in an airtight container at room temperature up to 5 days.
- For tips, step-by-step photos, and extra details, be sure to read the full post above before starting. It’s packed with helpful info to answer common questions!
- Recipe adapted from Martha Stewart.
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