Oatmeal Date Cookies

Oatmeal Date Cookies

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These Oatmeal Date Cookies are soft, chewy, and filled with wholesome ingredients that make every bite delicious. Sweet chopped dates melt into the cookies as they bake, while hearty oats, crunchy walnuts, and shredded coconut create the perfect balance of flavor and texture.

They’re wonderful for holiday baking, afternoon snacks, lunchboxes, or sharing with friends and family. This recipe makes a large batch, so you’ll have plenty to enjoy now and freeze for later.

Why You’ll Love This Recipe

  • Soft and chewy with plenty of texture.
  • Naturally sweet from tender dates.
  • Loaded with oats, walnuts, and coconut.
  • Easy to make with pantry staples.
  • Perfect for gifting or freezing.
  • Great for holiday cookie trays.

What You Will Need

You’ll need a large mixing bowl and either a hand mixer or stand mixer to cream the butter and sugars until light and fluffy.

A cookie scoop helps create evenly sized cookies, while baking sheets lined with parchment paper make cleanup easy. Finish by cooling the cookies on a wire rack for the best texture.

Ingredients

  • 1¼ cups unsalted butter, softened
  • ¾ cup packed brown sugar
  • ½ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3 cups quick oats or old-fashioned oats
  • 1 cup chopped dates
  • 1 cup chopped walnuts
  • 1 cup sweetened shredded coconut

How to Make Oatmeal Date Cookies

Step 1: Prepare the Oven

Preheat the oven to 375°F (190°C).

Line baking sheets with parchment paper or leave them lightly ungreased.

Step 2: Cream the Butter and Sugars

In a large bowl, beat the butter, brown sugar, and granulated sugar until light and creamy.

Add the egg and vanilla extract and beat until fully incorporated.

Step 3: Add the Dry Ingredients

Mix in the flour, baking soda, and salt until just combined.

Step 4: Add the Mix-Ins

In a separate bowl, stir together the oats, chopped dates, walnuts, and shredded coconut.

Add the oat mixture to the dough and mix until evenly combined.

Step 5: Shape the Cookies

Scoop about a heaping tablespoon of dough and roll it into a ball.

Place the dough balls on the prepared baking sheets, leaving about 2 inches between each cookie.

Step 6: Bake

Bake for 8 to 9 minutes, or until the edges are lightly golden while the centers still look slightly soft.

Allow the cookies to cool on the baking sheet for 3 to 5 minutes before transferring them to a wire rack to cool completely.

Tips

Use soft Medjool dates if possible, as they stay tender and blend beautifully into the cookies.

Don’t overbake. The cookies will continue to set as they cool and stay wonderfully chewy.

Toast the walnuts before adding them for even more flavor.

If the dough feels sticky, refrigerate it for 20 to 30 minutes before scooping.

Store the cookies with a slice of bread in the container to help keep them soft.

Storage

Store the cooled cookies in an airtight container at room temperature for up to 5 days.

For longer storage, freeze the baked cookies in a freezer-safe container or bag for up to 3 months. Thaw at room temperature before serving.

More Cookie Recipes

Oatmeal Date Cookies
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Oatmeal Date Cookies

Recipe by Balanced Healthy Meals
0.0 from 0 votes
Course: Dessert, BreakfastDifficulty: Easy
Servings

48

cookies
Prep time

10

minutes
Bake time

10

minutes

Ingredients

  • 1¼ cups unsalted butter, softened

  • ¾ cup packed brown sugar

  • ½ cup granulated sugar

  • 1 large egg

  • 1 teaspoon vanilla extract

  • 1½ cups all-purpose flour

  • 1 teaspoon baking soda

  • 1 teaspoon salt

  • 3 cups quick oats or old-fashioned oats

  • 1 cup chopped dates

  • 1 cup chopped walnuts

  • 1 cup sweetened shredded coconut

Directions

  • Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper.
  • In a large mixing bowl, beat the butter, brown sugar, and granulated sugar until light and creamy.
  • Add the egg and vanilla extract and mix until well combined.
  • Add the flour, baking soda, and salt and mix just until incorporated.
  • In a separate bowl, combine the oats, chopped dates, walnuts, and shredded coconut.
  • Add the oat mixture to the dough and stir until evenly combined.
  • Scoop heaping tablespoons of dough, roll into balls, and place them on the prepared baking sheets about 2 inches apart.
  • Bake for 8 to 9 minutes, or until the edges are lightly golden and the centers are still soft.
  • Let the cookies cool on the baking sheet for 3 to 5 minutes, then transfer them to a wire rack to cool completely.

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