Satisfy your sweet tooth with oatmeal date cookies, a chewy dessert with a delicious alternative to date squares.
In the UK, classic date squares were always a dessert I’d never say no to, and coincidentally, it’s the most popular recipe on Canadian Budget Binder among Canadians and Americans.
However, I don’t always want to make squares, and I’ve made dozens of oatmeal cookies in my time, so it made sense to combine the two.
Another popular recipe is my apple-raisin date squares, in which you could use the same filling for this cookie recipe.
Date Square vs. Oatmeal Date Cookies
Besides the fact that both date recipes are top-notch, they have some differences.
For instance, one is a cookie and the other is a square, or another name for a dessert bar.
The oatmeal date cookies are softer, chewier, and require some assembly, whereas the date squares you cut and eat have a slightly toasty exterior.
Both recipes use medjool dates; however, you can use Dayri dates or Deglet Noor dates.
In our house, we prefer the organic, no-sugar-added, gluten-free Deglet Noor dates for baking and Medjool dates for snacking on.
Deglet Noor Dates are sweeter and gooier in texture, making them perfect for making date fudge or caramel.
Try the different varieties and decide for yourself.
How To Make Oatmeal Date Cookies
These simple-to-make, thick, soft, and chewy Oatmeal Date Cookies are the perfect treat after a meal or with a cup of tea or coffee.
- Prep time: 15 mins
- Cook time: 10 mins
- Total time: 25 mins
- Yield 16 oatmeal cookies that make eight oatmeal date cookies
Oatmeal Cookies Ingredients
Instructions- Oatmeal Cookies
- Preheat the oven to 350 degrees
- Add the butter and sugar to a stand mixer or mixing bowl and beat until golden and fluffy.
- Add the egg and continue mixing until combined (about 2 minutes on medium speed)
- Add the baking soda, baking powder, and cornstarch.
- Add the oats and flour, then mix for 20 seconds on medium speed until combined.
- Add the molasses, cinnamon, allspice, and pure vanilla extract, then mix for 30 seconds on medium speed until combined.
- Cover and put in the refrigerator for 30 minutes.
- With a tablespoon or mini scoop, roll a scoop of the mixture into a ball so the cookies are all uniform in shape and size. Continue doing this until the cookie dough is completed. Ensure that you keep at least 2 inches between each cookie.
- You should get approximately 16 cookies, although this may vary.
- Bake in the oven for 8-10 minutes at 350 degrees until golden brown (don’t over-bake them)
- Remove, and once you can handle them after a few minutes, move them to a cooling rack.
How To Make A Date Filling For Cookies
Making the date filling for the oatmeal date cookies is so easy, you’ll be shocked.
- Prep time: 5 mins
- Cook time: 10 mins
- Total time: 15 mins
Date Mixture Ingredients
Date Filling Instructions
- Put the pitted dates in a pot with 1/2 cup of water, a tablespoon of lemon juice, two tablespoons of brown sugar, and vanilla, then cook until tender (about 15 minutes).
- Use a potato masher or fork to puree the dates, which will be very soft.
- Let the mixture cool before using it as a filling for the oatmeal cookies.
Putting The Oatmeal Date Cookies Together
- Once cooled, flip a cookie over so you see the underside.
- Put a tbsp of date filling on the cookie and then put a second cookie, bottom side down, on top of the date mixture to make a cookie sandwich.
Notes
- Store in the freezer for up to six months or in a container on the counter for one week.
- Thaw to room temperature after removing from the freezer for optimal taste and texture.
- If you have any leftover date filling, you can use it as a topping on buttered toast, pancakes, French toast, etc.
- You can double or triple the recipe to make more than eight cookies.
- Variation Options: Add walnuts or your favourite nuts, chocolate chips, raisins, dried cranberries, orange peel, or spices to the oatmeal cookies to suit your taste.
Ingredients
- Date Mixture Ingredients
- 1/2 pound pitted dates
- 1/2 cup of water
- 1 tablespoon Real lemon juice
- 2 tbsps dark brown sugar
- 1 tbsp pure vanilla extract
- Oatmeal Cookies Ingredients
- 1 cup of dark brown sugar
- 1/2 cup granulated white sugar
- 1/2 cup all-purpose flour
- 2 large eggs (room temperature)
- 1 cup softened unsalted butter
- 1 tbsp pure vanilla extract
- 1 tsp cinnamon
- 1 tsp allspice
- 1/4 tsp ground ginger
- 3/4 tsp salt
- 2 tsps cornstarch (cornflour)
- 1 tsp baking soda
- 1/4 tsp baking powder
- 3 cups of old-fashioned large oats (organic is best)
- 1 tbsp molasses or black treacle
Instructions
Date Filling
- Put the pitted dates in a pot with 1/2 cup of water, a tablespoon of lemon juice, two tablespoons of brown sugar, and vanilla, then cook until tender (about 15 minutes).
- Use a potato masher or fork to puree the dates, which will be very soft.
- Let the mixture cool before using it as a filling for the oatmeal cookies.
Oatmeal Cookies
- Preheat the oven to 350 degrees.
- Add the butter and sugar to a stand mixer or mixing bowl and beat until golden and fluffy.
- Add the egg and continue mixing until combined (about 2 minutes on medium speed)
- Add the baking soda, baking powder, and cornstarch.
- Add the oats and flour, then mix for 20 seconds on medium speed until combined.
- Add the molasses, cinnamon, allspice, and pure vanilla extract, then mix for 30 seconds on medium speed until combined.
- Cover and put in the refrigerator for 30 minutes.
- With a tablespoon or mini scoop, roll a scoop of the mixture into a ball so the cookies are all uniform in shape and size. Continue doing this until the cookie dough is completed. Ensure that you keep at least 2 inches between each cookie.
- You should get approximately 16 cookies, although this may vary.
- Bake in the oven for 8-10 minutes at 350 degrees until golden brown (don’t over-bake them)
- Remove, and once you can handle them after a few minutes, move them to a cooling rack.
Putting The Cookies Together
- Once cooled, flip a cookie over so you see the underside.
- Put a tbsp of date filling on the cookie and then put a second cookie, bottom side down, on top of the date mixture to make a cookie sandwich.
Notes
- Store in the freezer for up to six months or in a container on the counter for one week.
- Thaw to room temperature after removing from the freezer for optimal taste and texture.
- If you have any leftover date filling, you can use it as a topping on buttered toast, pancakes, French toast, etc.
- You can double or triple the recipe if you want to make more than 8 cookies.
- Variation Options: Add walnuts or your favourite nuts, chocolate chips, raisins, dried cranberries, orange peel, or spices to the oatmeal cookies to suit your taste.
