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.
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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 spread and rise.
- Salt: A touch of salt helps to enhance all the flavors.
- Dates: Make sure to pit the dates 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.
- Chop dates into no bigger than ¼ 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.
- In a large bowl, add the, flour, cinnamon, nutmeg, baking soda and salt. Whisk to combine and set aside.
- 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.
- Add in the egg and vanilla and beat until incorporated.
- Add the dry ingredients (flour mixture) and beat thoroughly.
- Add the rolled oats and the chopped dates, beat until combined.
- Cover bowl and refrigerate the cookie batter for 30 minutes.
- 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.
- Using a cookie scoop (or tablespoon), scoop cookie dough and place two inches apart on cookie sheet.
- 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.
- 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 ½ cup of chopped toasted walnuts along with the dates.
- For more whole grains, substitute up to half of the all-purpose flour with whole wheat pastry flour.
- You can use raisins instead of dates and make oatmeal raisin cookies.
- Turn these cookies into oatmeal chocolate chip cookies by replacing the dates with one cup of chocolate chips.
- For a more festive cookie, replace the dates with one cup of sweetened dried cranberries and ½ 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.
How to Make Ahead
These cookies can also be frozen raw and baked later. To do this, simply prepare the cookies and shape them into balls as directed. Place the cookie balls on a baking sheet and freeze until solid.
Once frozen solid, transfer the cookie balls into an airtight freezer container or food-safe freezer bag and store in the freezer until ready to bake. To bake the cookies from frozen, simply add a minute or two to the baking time in the recipe card. Cookies are ready when golden around the edges.
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
Oatmeal Date Cookies
Ingredients
- ⅔ cup unsalted butter
- ½ cup packed brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- 1-⅔ cups rolled oats
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- 1 cup packed pitted dates
Instructions
- Chop pitted dates into no bigger than ¼ inch pieces and place in bowl. Sprinkle one tablespoon of flour onto the dates and toss to separate clumps of dates.
- In a large bowl, add the flour, cinnamon, nutmeg, baking soda, baking powder and salt. Whisk to combine and set aside.
- In the bowl of a stand mixer, add the butter, brown sugar and granulated sugar. Using the paddle attachment, beat on medium speed until butter mixture is fluffy. Stop and scrape the sides of the bowl.
- Add in the egg and vanilla and beat until incorporated. Add the dry ingredients and beat thoroughly. Finally, add the oats and chopped dates and beat until combined.
- Cover cookie dough bowl with plastic wrap and refrigerate for 30 minutes.
- Place a rack in the middle of your oven and preheat the oven to 350ºF. Line two baking sheets with parchment paper.
- Using a cookie scoop (or tablespoon), scoop cookie dough and place two inches apart on cookie sheet.
- Bake until cookies are golden around the edges, about 10 minutes. Cookie tops will look slightly undone but they will continue to cook as they cool.
- Cool cookies on baking sheet for 5 minutes before moving them to a wire rack to cool completely.
Notes
- Choose dates that are moist but still firm and not overly soft.
- Store oatmeal date cookies at room temperature in an airtight container for up to 5 days.
- Cookies can be frozen in freezer bags or an airtight container for up to 3 months. Thaw cookies overnight in the refrigerator or at room temperature for a couple of hours.
Michelle B says
These are my new favourite oatmeal cookies!
I experimented with the reduction of sugars, and found that 1/4 cup brown sugar and 1/4 cup maple syrup was a perfect sweetness, no white sugar required (for me). I add nuts to them as well.
Delicious, chewy and crunchy at the same time.
Thanks so much!
5 stars as is, and 5 stars with sugar tweak.
Fida | Sweet and Savoury Pursuits says
That's great, I love that you tried them with maple syrup and less sugar and found them still as delicious. Thank you so much for taking the time to review and rate the recipe .