Oatmeal Date Cookies

These easy to make, thick, soft and chewy Oatmeal Date Cookies are perfectly spiced and are great as a snack or a sweet treat with a cup of milk, tea or coffee.

These classic oatmeal cookies are made with hearty oats and filled with pieces of sweet chewy dates. The addition of dates adds a caramel-like flavor to the cookies and compliments the cinnamon and nutmeg used to spice these cookies.

Jump to:

• How to Make Them
• Ingredients Overview:
• Steps Overview:
• Variations:
• Storage Instructions
• More Cookies
• Oatmeal Date Cookies

How to Make Them

This simple recipe yields soft and chewy oatmeal cookies. We add chopped dates to this recipe for an even chewier texture but they can easily be substituted with another dried fruit or add-in. See the section on variations below for ideas on possible substitutions.

Here's an image and overview of the ingredients you'll need, you can see the amounts in the recipe card below.

Ingredients Overview:

• Unsalted butter: Make sure to use room temperature butter, you should be able to make an indent in the butter by pressing with your finger. But be careful not to let the butter get too soft, as this will make the cookies spread more and yield a thinner crispier cookie.
• Brown and granulated sugar: Brown sugar helps make these cookies nice and chewy.
• Large egg
• Pure vanilla extract: Adds flavor.
• All-purpose flour
• Rolled oats: Rolled oats also known as old-fashioned oats are best for producing a chewy cookie with lots of texture. But you can also use quick oats if that's all you have on hand.
• Ground cinnamon and nutmeg: Both warm spices that add flavor to the cookie.  
• Baking soda and baking powder: To help the cookies rise.
• Salt: A touch of salt helps to enhance all the flavors.
• Dates: Make sure to use soft dates, you'll need to pit them if they're not already pitted.

Tip: I recommend using dates that are moist but still firm and not overly soft.

Steps Overview:

Here are step-by-step images of how to make these Oatmeal Date Cookies.

1. Chop dates into no bigger than 1/4 inch pieces, add to a medium bowl. Add one tablespoon of flour, toss the dates with the flour, separating the clumps of dates. Set the bowl of dates aside.

2. In a large bowl, add the, flour, cinnamon, nutmeg, baking soda and salt. Whisk to combine and set aside.

3. In the bowl of a stand mixer, add the butter and both the brown and granulated sugars. Using the paddle attachment, beat on medium speed until butter mixture is fluffy. Stop and scrape the sides of the bowl at least once.

4. Add in the egg and vanilla and beat until incorporated.

5. Add the dry ingredients (flour mixture) and beat thoroughly.

6. Add the rolled oats and the chopped dates, beat until combined.
7. Cover bowl and refrigerate the cookie batter for 30 minutes.
8. Place a rack in the middle of your oven and preheat the oven. Line two cookie sheets (or baking sheet) with parchment paper or silicone mat. 

9. Using a cookie scoop (or tablespoon), scoop cookie dough and place two inches apart on cookie sheet.
10. Bake until the cookies are golden around the edges, about 10 minutes. Cookie tops will look slightly undone but they will continue to cook on the sheet.
11. Cool cookies on baking sheet for 5 minutes before moving them to a wire rack to cool completely.

Variations:

This oatmeal cookie recipe can be easily varied to suit your tastes. Here are some ideas of how you can change it up:

• Walnuts would add a nice crunch to these chewy oatmeal cookies. Add 1/2 cup of chopped toasted walnuts along with the dates.
• For more whole grains, substitute the all-purpose flour with whole wheat pastry flour.
• You can substitute dates with raisins and make oatmeal raisin cookies.
• Turn these cookies into oatmeal chocolate chip cookies by subbing the dates with one cup of chocolate chips.
• For a more festive cookie, substitute dates with one cup of sweetened dried cranberries and 1/2 a cup of white chocolate chips!

Storage Instructions

These oatmeal cookies can be stored at room temperature in an airtight container for up to 5 days. Cookies can also be frozen in freezer bags or an airtight container for up to 3 months. Thaw frozen cookies overnight in the refrigerator or at room temperature for 2 to 3 hours.

These date oatmeal cookies taste absolutely amazing so make sure to bake a batch as soon as you can, you're going to love them! For more oatmeal cookies, don't forget to check out these Oatmeal Coconut Cookies!

More Cookies

• Chocolate Walnut Cookies
• Chewy Ginger Cookies
• Chewy Chocolate Chip Cookies
• Cardamom Shortbread