Oatmeal Date Cookies that are chewy and soft in the center but crispy on the edges! These really are the perfect oatmeal cookie filled with chewy dates and crunchy pecans. You will love adding these to your holiday baking list! (Many thanks to Sunsweet for sponsoring this post! As always, all opinions are my own.)
I am SO excited to share this recipe and tell you about my trip to San Francisco to meet up with Sunsweet! Where do I start? 😉 Before I share the recipe for these incredible Oatmeal Date Cookies, I want to tell you first about my trip!
I was flown out to San Francisco last week to participate in a cooking demonstration from the one and only Chef Sara Moulton! She is one of my favorite chefs to watch cook because she’s fun, sassy and very knowledgable about what she’s doing.
When I first met her, I was shocked at how tiny she is! She’s very petite and has the cutest personality. She said she usually has to stand on a box when she’s filming her cooking shows because most countertops are too high for her. Love it!
She showed myself and two other lovely bloggers, Liren from Kitchen Confidante and Rachel from The Chic Site how to make Shredded Butternut Squash with Dates and Pistachios. (I’ll probably share this recipe with you soon because it really is so good and you need to make it!). It was a pleasure to watch her cook! She showed us many tips on dealing with butternut squash as well as talking about the nutritional value Sunsweet Dates and Prunes can add to recipes.
After Sara cooked for us (and we devoured her butternut squash dish) we were presented a basket with mystery ingredients. I was SO nervous about this part of the challenge! The basket contained lots of yummy things. Cocoa powder, honey, spices, bread, nuts, of course Sunsweet Prunes, Dates and more.
My first thought when I saw the bread was a French Toast Casserole. I love making casseroles! Maybe it’s because I came from a big family and have a big family, but I find it so easy to make a big batch of something yummy and stick it in the oven for a bit and then serve to a large group of people.
I ended up making a Prune and Date French Toast Casserole. It was so good! I almost made that to share with you today but as soon as I got home from my trip, I was so excited to try baking with all the Sunsweet products, that I immediately made these Oatmeal Date Cookies and HAD to share!
I think adding in the Sunsweet Dates and chopped pecans really sealed the deal on these cookies. They are all kinds of good! If you like a chewy but soft oatmeal cookie, you will love these.
If you don’t normally cook with dates, don’t be scared by them! They pair perfectly in this cookie recipe and will have your family gobbling them up in no time. Add these Oatmeal Date Cookies to your holiday cookie plates this season and throughout the year!
Soft & Chewy Oatmeal Date Cookies
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 cup quick oats
- 1 cup packed brown sugar
- 1/2 cup sugar
- 1 cup butter softened
- 2 Tbsp. honey
- 2 tsp. vanilla extract
- 2 large eggs
- 1 1/2 cups diced Sunsweet Dates
- 1/2 cup pecans chopped
Instructions
- Preheat oven to 300ºF.
- In a medium bowl, combine flour, soda, salt and oats. Mix with a wire whisk and set aside.
- In an electric mixer bowl, combine sugars and mix to combine. Add in butter and blend until a creamy, grainy paste.
- Scrape down sides of bowl then add honey, vanilla and eggs. Mix at medium speed until light and fluffy.
- Add the flour mixture, dates and pecans and blend at low speed until just combined. Don't overmix!
- Drop by rounded tablespoons onto ungreased cookie sheets. Bake for 18-22 minutes or until cookies are light golden brown. Immediately transfer cookies with a spatula to a cooling rack. Eat and enjoy!
Notes
If you liked this cookie recipe, you might like these too:
Vanilla Pudding Chocolate Chip Cookies
White Chocolate Butterscotch Cookies
Ginger Crinkle Cookies
For even more great ideas follow me on:
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Thanks again to Sunsweet for sponsoring this post! As always, all opinions are my own.
These cookies are really beautiful, Jen. I’ll have to try them! I’m so happy I got to see you while you were here in SF <3
These were delicious thank you! A big hit with the whole family!
Yay! So happy everyone liked them!! Soft & chewy is the way to go!
My cookies came out great. I used walnuts and craisins instead.
Walnuts and Craisins are a great idea for these cookies!
Just made these and they are scrummy!!
Made with the following changes: omitted the additional 1/2 cup of sugar (used only the brown sugar and honey) and used half whole wheat flour and half AP flour. We found the sweetness level just right (the dates also add sweetness). This is a keeper!!
That is the way I made mine and you are right they were delicious
I made them today and are wonderful
Definitely 5 stars! I have celiac disease so I used gluten free 1:1 flour and gluten free oats. Seeing 2 others say they should have used less sugar and I’m borderline diabetic, I decided to use 1/4 cup of white sugar and 3/4 brown sugar, reducing the sugar and they were still unbelievably awesome! I love vintage cookies and these are on top of my list. Thanks ♥️
Great recipe! The cookies were very soft and not overly sweet. Great with a cup of tea! Thank you for sharing your recipe
Omitted the pecans, and added a touch of water because the oatmeal really dried the mix. Wonderful cookie.
I omitted the pecans but these were still delicious!!
My favorite cookies of all time – as of this morning. I also omitted the white sugar, and probably went a little generous with the dates, and they were perfect. Love the texture with the balance of oats to flour just right. I made them in my 2 T. cookie scoop (23 cookies) and baked for 23 minutes. Perfect.
I forgot to add that I used dark brown sugar. Adds a touch of richness like a bit of molasses would.
Thank you!! . This turned out well. Add walnuts instead of pecans
Absolutely delicious. My husband and I love these cookies. Will definitely make again and again. Thank you for sharing your recipe.
This cookie is PHENOMENAL!! Omgsh it’s so GOOD! Now a new favorite! Although I subbed quite a bit so I’m not sure if I made a whole new recipe but based on yours so kudos to you girl!
I cut the recipe in half, then baked half and froze the other half of the raw dough.
Used half all purpose flour and half whole wheat flour. Added 1 tsp cinnamon and 1tsp nutmeg. Then subbed white sugar for lankanto golden monk fruit instead! It’s my new favorite! So delicious!!!
I just made these and they are delicious! I did omit the nuts as I’m not a fan of nuts in anything. The dates add the right amount of sweetness. Great with a cup of coffee. They’re going in my Christmas cookie trays! Definitely a keeper!