Soft & Chewy Oatmeal Date Cookies
These Soft & Chewy Oatmeal Date Cookies are tender, oaty, and bursting with pockets of caramel-like chopped dates, perfect for any occasion.
Ingredients
For the Cookies
- 1 cup unsalted butter, softened or browned butter for a nutty edge
- 3/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 1/2 cups old-fashioned rolled oats
- 1 1/2 cups all-purpose flour substitute 1:1 gluten-free flour if needed
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1 teaspoon ground cinnamon optional
- 1 1/4 cups pitted dates, finely chopped soft Medjool dates work best
- 1 teaspoon vanilla extract
- 1/2 cup chopped walnuts or pecans, or dark chocolate chips optional
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment or silicone mats.
- In a large bowl, cream softened butter with brown and granulated sugar until light and slightly fluffy (2–3 minutes with a hand mixer).
- Add eggs one at a time, mixing well after each. Stir in vanilla.
- In a separate bowl, whisk together flour, oats, baking soda, baking powder, salt, and cinnamon.
- Fold dry ingredients into the wet mixture until just combined. Do not over-mix.
- Stir in chopped dates and optional nuts or chocolate chips.
- Chill the dough 15–30 minutes; this helps control spread and concentrates flavor.
Baking
- Scoop dough into 1.5-tablespoon portions and place 2 inches apart on sheets.
- Bake 10–12 minutes, until the edges are set and centers look slightly underbaked.
- Cool on the sheet 5 minutes, then transfer to a wire rack to finish cooling.
Notes
For best texture, use old-fashioned oats and allow cookies to cool slightly after baking to enhance chewiness.