Date Nut Cookies

Eating this cookie version of date nut bread, chock full of dates and walnuts, will make you feel just a little virtuous. These are great served as part of a brunch with bagels and cream cheese.

Date Nut Cookies
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Cook time: 
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Serves: 3-4 dozen
  • 1 cup (1/2 pound/2 sticks) unsalted butter, at room temperature
  • ½ cup white sugar
  • ¾ cup light brown sugar
  • 2 large eggs, at room temperature
  • 1 tablespoon vanilla extract
  • 1 cup Quick or Old Fashioned Oats, pulsed well in a food processor
  • 2 cups all purpose white flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoons kosher salt
  • 3 cups coarsely chopped dates
  • 3 cup lightly toasted and cooled walnuts
  1. Preheat the oven to 325 degrees. Line a cookie sheet with parchment paper or a silpat/exopat.
  2. Place the butter and sugars in the bowl of a mixer fitted with a paddle and blend until creamy.
  3. Add the eggs, one at a time, and the vanilla, mixing well between additions.
  4. Scrape down the sides of the bowl, add the remaining ingredients, except the dates and walnuts, and mix until everything is well incorporated.
  5. Scrape down the sides of the bowl, add the dates and walnuts and mix again.
  6. Drop the dough by heaping teaspoons about 2 inches apart on the prepared cookie sheet. Alternatively, you can roll the dough into a log.
  7. Transfer the cookie sheet to the oven and bake until the cookies begin to brown at the edges and are still soft in the middle, about 12 minutes.
  8. Cool on the cookie sheet and repeat with remaining dough.