Date Filled Oatmeal Cookies
These Date Filled Oatmeal Cookies are the perfect combination of soft, chewy texture and warm, spiced sweetness, delivering nostalgia in every bite. Made with hearty old-fashioned rolled oats, a touch of cinnamon, and a luscious, naturally sweet date filling, these cookies are both comforting and indulgent. The buttery oatmeal dough envelopes a rich handmade date paste, creating a delightful contrast between the crumbly exterior and the gooey center. Easy to prepare and ideal for any occasion, these cookies make a crowd-pleasing treat for holiday gatherings, afternoon tea, or a cozy dessert. Packed with wholesome oats and dates, they’re as satisfying as they are delicious, and they’ll stay fresh for days in an airtight container—though they won’t last that long! Perfect for cookie lovers looking for a twist on a classic recipe.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 cups Old-fashioned rolled oats
- 0.5 teaspoons Baking soda
- 1 teaspoon Ground cinnamon
- 0.75 cups Unsalted butter, softened
- 1 cup Brown sugar, packed
- 0.25 cups Granulated sugar
- 2 units Large eggs
- 2 teaspoons Vanilla extract
- 1 cup Chopped dates
- 0.5 cups Water
- 0.25 cups Granulated sugar (for filling)
Instructions
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
In a medium saucepan, combine the chopped dates, water, and 1/4 cup of granulated sugar. Cook over medium heat, stirring frequently, until the dates break down and form a thick, spreadable mixture, about 5-7 minutes. Remove from heat and let cool completely.
In a medium mixing bowl, whisk together the flour, rolled oats, baking soda, and cinnamon. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream together the unsalted butter, brown sugar, and 1/4 cup granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients and mix just until combined.
Using a tablespoon or cookie scoop, drop balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Using your fingers or the back of a spoon, make a small indentation in the center of each dough ball and fill it with a small teaspoon of the prepared date mixture.
Take a small piece of dough and flatten it into a disc, then place it on top of the filled cookie and press the edges to seal the date filling inside.
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
4102 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.0 g | 212% | |
| Saturated Fat | 96.0 g | 480% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 760 mg | 253% | |
| Sodium | 860 mg | 37% | |
| Total Carbohydrate | 630.1 g | 229% | |
| Dietary Fiber | 28.1 g | 100% | |
| Total Sugars | 391.8 g | ||
| Protein | 50.1 g | 100% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 473 mg | 36% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 2138 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
