Ingredients

Equipment Needed

• •Stand mixer or hand mixer
• •Rimmed baking sheets
• •Parchment paper
• •Wire cooling rack
• •Cookie scoop (2 tablespoon capacity)

Instructions

1. 1

   Prepare the dates

   Pit the dates if necessary and chop them into pieces roughly the size of a chickpea. Don't mince them too fine or you'll lose those jammy pockets. Slightly larger pieces work beautifully here. If your dates feel dry or firm, soak them in warm water for 10 minutes, then drain and pat dry before chopping.

   Medjool dates are softer and sweeter than Deglet Noor. The difference matters. Spend the extra dollar.
2. 2

   Cream butter and sugars

   In a large bowl, beat the softened butter with both sugars using a stand mixer or hand mixer on medium speed. Work it for a full 3 minutes until the mixture turns pale and fluffy, scraping down the sides halfway through. This aeration creates lift. The color will lighten noticeably, and the texture should be almost like frosting.

3. 3

   Add eggs and vanilla

   Add the eggs one at a time, beating well after each addition until fully incorporated. The mixture may look slightly curdled after the first egg. Don't worry. It comes together. Add the vanilla extract and beat for another 30 seconds to distribute it evenly.

4. 4

   Combine dry ingredients

   In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Whisking matters here because it distributes the leavening and spices evenly throughout the flour. You'll taste the difference in cookies that have properly dispersed cinnamon versus those where it clumps.

5. 5

   Mix the dough

   Add the dry ingredients to the butter mixture and mix on low speed just until the flour disappears. Stop the mixer. Add the oats and dates, then fold with a sturdy spatula or wooden spoon until evenly distributed. The dough will be thick and sticky. Resist the urge to add more flour.

   Overmixing after the flour goes in develops gluten, which makes cookies tough. Mix only until combined.
6. 6

   Chill the dough

   Cover the bowl with plastic wrap pressed directly against the dough surface and refrigerate for at least 30 minutes, or up to 72 hours. Chilling firms the butter, which means the cookies will spread less and stay thicker. It also hydrates the oats, improving their texture in the final cookie.

7. 7

   Prepare to bake

   Heat your oven to 350°F. Line two baking sheets with parchment paper. Remove the dough from the refrigerator. Using a cookie scoop or two spoons, portion the dough into rounds about 2 tablespoons each. Space them 2 inches apart on the prepared sheets. They'll spread.

8. 8

   Bake the cookies

   Bake one sheet at a time on the center rack for 11 to 13 minutes. The cookies are done when the edges turn golden brown but the centers still look slightly underdone and puffy. They'll firm as they cool. Pulling them early is essential for chewy cookies. Overbaking by even 2 minutes produces a crisper result.

9. 9

   Cool and serve

   Let the cookies rest on the baking sheet for 5 minutes. They're too fragile to move immediately. Transfer to a wire rack to cool completely, or eat them still warm when the dates are soft and the edges just barely hold their shape. Both approaches are valid. Both have their partisans.

Chef Tips

• •These cookies actually taste better on day two. The oats absorb moisture from the dates and the flavors meld. Store them in an airtight container at room temperature and they'll keep beautifully for five days.
• •For a more intense caramel note, toast the oats in a dry skillet over medium heat for 3 minutes before adding to the dough. Stir constantly and watch for a nutty fragrance.
• •Frozen dough balls can go directly into the oven without thawing. Add 2 minutes to the bake time. This makes fresh-baked cookies possible any evening with zero notice.
• •If you prefer a crispier cookie, flatten each dough ball slightly with your palm before baking and add 2 minutes to the cooking time.

Advance Preparation

• •Dough keeps refrigerated for up to 3 days. The flavor develops further with longer chilling.
• •Portioned dough balls freeze beautifully for up to 3 months. Spread on a sheet pan to freeze solid, then transfer to a zip-top bag.
• •Baked cookies freeze well for up to 2 months in an airtight container with parchment between layers.

Frequently Asked Questions

Nutrition Information

1 serving (about 45g)