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 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.
- 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 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 ½ 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
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.
april says
the moment i bit into one of these cookies i felt as if i was being embraced by the hands of god. these cookies of salvation made me feel as if they were whispering to me saying ‘everything is going to be alright’ and i said ‘i believe you oatmeal date cookies, i truly do’. the moments that occurred once the lingering sensation of the taste had found its home on my tongue were daresay even more precious. i danced. i sung. i cartwheeled and fell over because i cannot do a cartwheel. i preached it’s praises to anyone who could listen. oatmeal date cookies were something i did not know i needed, until the 21st of march 2025. thank you for changing my life. you have shown me that life is worth living.
Fida | Sweet and Savoury Pursuits says
Wow! That's amazing, I'm so happy that these cookies brought you so much joy! The cartwheel part made me chuckle, thank you for that .
Jennifer V says
Nice flavor, spice is spot on. Dates were a nice addition. I like that there is less sugar in these than other recipes I was viewing.
Fida | Sweet and Savoury Pursuits says
Thank you Jennifer, so glad you enjoyed these cookies!
Ope says
The cookies came out sooo delicious - thanks for the recipe! Added chocolate chips alongside the dates and substituted the egg with chia seeds for a vegan alternative. Baked at 180 degrees for 12 min and got the perfect soft chewy texture and colour.
Chris says
I love dates and I love this recipe makes a really nice cookie. Love it with a little glass of milk very easy to make and just remind me of the style of cookies. My mum used to make 60 years ago for me.
Fida | Sweet and Savoury Pursuits says
I'm so glad these date cookies remind you of your mom's cookies 🙂
Teresa H says
Found the dough too dry somehow so added some oatmilk to help. Cut the cinnamon in half and used a teaspoon of cardamom. Cookie dough is heavenly.
Ellen says
Old fashioned or quick oats.
Fida | Sweet and Savoury Pursuits says
I like to use rolled oats or old-fashioned oats because I prefer chewy cookies with texture, but you can also use quick oats if that's what you have available.
Linda says
These are absolutely delicious , spices are perfect ! Soft and chewy too thank you for a wonderful recipe .
Fida | Sweet and Savoury Pursuits says
Thank you! So happy you're enjoying this recipe, it's one of my favorites!
Mark H says
Oops , never mind. Found it in the middle of the instructions vs the front to preheat
Fida | Sweet and Savoury Pursuits says
Hi there, glad you found the temperature. I wrote it that way because of the 30 minutes of chilling time before baking. I hope the cookies turned out to your liking!
Mark H says
I must be missing it but dont see the recommended oven temp setting. Just of course going with 350F
Lili says
Very very very good and easy! Merci beaucoup for this amazing recipe!
Fida | Sweet and Savoury Pursuits says
Bonjour Lili, Merci d'avoir laissé un commentaire. I'm so happy you're enjoying these cookies.
Sally says
Needed to make healthy treats!
Fabulous recipe, beats ‘any’ ultra processed shop cookies!
Quickly froze a few for family when they call.
Looking forward to trying different additions.
Thank you!
Fida | Sweet and Savoury Pursuits says
So happy to hear you enjoyed this recipe, since you're looking to use it to make different additions you may want to check out this Oatmeal Coconut Cookies recipe.
Kieren says
Mine aren’t out of the oven yet, but oh my hat! The cookie dough is OUT OF THIS WORLD! I cant stop eating it!
Fida | Sweet and Savoury Pursuits says
Yay! Thank you ☺️. I hope you found the baked cookies as delicious as the cookie dough!
HomeBaker says
These are amazing! They really are "perfectly spiced." They are so soft and delicious and waaay better than store-bought oatmeal raisin cookies.
Fida | Sweet and Savoury Pursuits says
Thank you! I'm so glad you enjoyed this recipe .
Judy Morey says
Delicious and easy to make.
Fida | Sweet and Savoury Pursuits says
Thank you Judy, I'm so pleased to hear that :).
mary says
you forgot to say white sugar when you mix with the brown sugar and butter and you left out the baking powder in the list of dry ingredients
Fida | Sweet and Savoury Pursuits says
Thank you Mary, I've made the correction!