I’ve never been much of a cookie maker, but when my friend Nina said, “Diane, you have to try these cookies,” I said, “OK!” I have mastered my chocolate chip cookie recipe, which results in a crispy and not too sweet cookie, so I thought why not try these oatmeal cookies, studded with finely chopped medjool dates and chopped pecans.

I was familiar with the classic raisin oat cookie, but not with dates. And Nina was right. These were perfectly easy to put together with fantastic results. I particularly loved the change up of dates for raisins. The pecans complement the sweet date flavor. Make sure to use old-fashioned whole rolled oats for the proper consistency and chew: chewy in the center and crispy at the edges.

Depending upon your preference, bake them for a few minutes less for a more chewy consistency and for the full 18 minutes for a crispier texture. These cookies are very light brown, so don’t expect a dark brown cookie. I have been told before making the dough, if you toast the oats for 15 minutes in a 350-degree oven until nicely browned, they will bring an amazing nutty, rich flavor to the cookies.

If you like a little decoration, use a fork and lightly push down on each unbaked cookie to give it a little stripe. Fifty cookies may seem like a lot, but they disappear from the plate quickly.

Ninas Oatmeal Date Cookies

Makes about 50 cookies

1 1/2 cups brown sugar

1/2 cup white sugar

2 sticks (8 ounces) softened butter

2 teaspoons vanilla

2 eggs

1 1/2 cups all-purpose flour

1 teaspoon salt

1/2 teaspoon baking soda

3 cups whole rolled oats

6 pitted medjool dates, finely chopped

1/2 cup chopped pecans

1. Preheat oven to 350 F. Place the oven rack in the upper third of the oven. In a large mixing bowl combine the sugars and butter, and beat with an electric mixer until creamy, about 3 minutes. Add vanilla and eggs and beat another minute or so, until completely blended.

2. Combine flour, salt and baking soda and on low to make sure flour stays in the bowl. Turn up the speed and beat until combined. Add oats, dates and pecans, and beat on low to make sure the ingredients stay in the bowl. Increase speed to blend all ingredients together.

3. Line two sheet pans parchment and arrange them on the counter.

4. Using a small scooper or a heaping tablespoon, arrange cookie dough rounds on each sheet pan about 1 1/2 inches between each cookie. Bake one tray at a time, for about 16 to 18 minutes or until very light brown.

5. Remove from the oven, slightly cool and transfer cookies with a spatula to wire racks. Let cookies cool. These are best enjoyed on the day they are made.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including “Seriously Simple Parties,” and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)

©2025 Diane Rossen Worthington. Distributed by Tribune Content Agency, LLC.