Crispy Oatmeal Date Cookies

mounds of cookie dough before baking
These cookies spread out quite a bit;
Make sure you leave at least two inches space between each mound.
          One of my husband’s favorite kinds of cookies are oatmeal. I often make him pudding cookies with rolled oats, but occasionally he is in the mood for something crunchier. These cookies do the trick; they are full of flavor from the pure vanilla extract and brown sugar. The dates are a pleasant soft yet chewy contrast to the wonderfully crispy base.
Crispy Oatmeal Date Cookies
Prep time
Cook time
Total time
Serves: 31
  • ¾ cup butter, softened
  • ½ cup + 1 Tbsp. white sugar
  • ½ cup light brown sugar, packed
  • 1 teaspoon vanilla extract
  • 1 egg yolk
  • ¾ cup all-purpose flour
  • 1&1/4 teaspoons baking soda
  • ¼ teaspoon salt
  • 1&1/2 cups rolled oats
  • 1 cup chopped dates
  1. Preheat oven to 350 degrees. In a large bowl, beat together the butter and sugars until light and fluffy. Beat in the egg yolk and vanilla.
  2. Mix in the flour, baking soda, and salt until well combined.
  3. Stir in the rolled oats, followed by the dates.
  4. Using a 1&1/2 tablespoon cookie scoop, drop dough onto ungreased cookie sheets. (Leave about 2 inches space between each mound for spreading). Bake for 9-10 minutes, until edges are golden brown.
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