Soft, chewy and filled with a sweetened date filling, this vintage recipe for Date Filled Oatmeal Cookies is easy to make and the cookies are delicious with a cup of coffee or tea.
If you've never experienced Date-Filled Oatmeal Cookies, you've gotta try them. I never really fancy dates until I eat them - then I remember how delicious they are!
This recipe takes a bit more work with the date filling, but the filling is quick and easy to make with basic steps and takes about five minutes. 🙂
Ingredients and notes
- Butter and eggs should be at room temperature.
- I use the quick oats in this recipe. If you're going to use old-fashioned ones, give them a few quick pulses in the food processor first.
- Dates can readily be found in the grocery stores. My favourite brand is the Jaffa dates.
Step-by-Step Photos and Expert Tips
- This is a basic cookie recipe. You start by combining the butter and both sugars, then adding in the eggs and vanilla.
- The dry ingredients get mixed together, then added to the butter mixture.
- Finally, the rolled oats are stirred in (I like to sometimes do this step by hand as the mixture will be quick thick for the mixer).
- Use a heaping tablespoon of cookie dough. Roll it into a ball, then flatten to about 2 and ½ inches across. The cookies will spread a little - leave a few inches of space between them on the cookie sheet.
- An ungreased or parchment paper lined baking sheet is used for this recipe.
- Let the cookies cool before spreading the with the date filling.
- The date filling is made by combining chopped dates, water and sugar into a saucepan, then bringing it to a boil. The mixture is cooked until thickened.
- Spread the date filling onto the flat side of the cookie, then sandwich with another cookie, flat side down.
Looking for other great cookie recipes? Check these out!
Banana Oatmeal Chocolate Chip Cookies
Oatmeal Cranberry White Chocolate Cookies
PrintDate Filled Oatmeal Cookies
Old-fashioned Date-Filled Oatmeal Cookies are soft and chewy with a sweetened date filling in the middle. Delicious with a cup of coffee or tea. This is an easy recipe that comes together quickly.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 12-15
- Category: Cookies
- Method: Oven Baked
- Cuisine: American
Ingredients
½ cup granulated sugar
1 cup brown sugar
1 cup butter, room temperature
2 cups rolled oats (quick oats)
2 eggs, at room temperature
1 tsp. vanilla
2 cups all-purpose flour
2 tsp. baking powder
½ tsp. baking soda
1 tsp. cinnamon
½ tsp. salt
Date Filling
2 cups chopped dates
1 cup water
½ cup granulated sugar
Instructions
- In a large mixing bowl, or stand mixer fitted with paddle attachment, beat butter, granulated sugar and brown sugar until light and fluffy.
- Add in eggs and vanilla and beat until well combined.
- In a small mixing bowl, combine flour, baking powder, baking soda, cinnamon and salt, stirring well to combine.
- Gradually add flour mixture to butter/sugar mixture and beat on low speed just until combined.
- Add in rolled oats and blend on low speed just until combined. The mixture will be thick. Scrape down the sides well with a spatula and stir to combine.
- Using a heaping tablespoon, shape and roll dough into balls, then press down to flatten. Cookies should be about 2 and ½ to 3 inches in diameter.
- Place on ungreased or parchment paper lined baking sheet.
- Bake in 350°F oven for 10 to 12 minutes. Cookies will still be slightly soft in the middle.
- Cool on baking sheet for two minutes, then transfer to wire rack and cool.
- For date filling: Combine 2 cups of chopped dates, 1 cup water and ½ cup of granulated sugar together in a small saucepan.
- Bring to boil, reduce heat to low and cook for about 5 to 7 minutes, stirring often. Mixture will be thick and smooth. Cool.
- To sandwich the cookies: Turn one of the cookies upside down with the flat side facing up. Spread a layer of the date filling to cover the entire cookie. Place a second cookie over the date filling with the flat side towards the date filling, creating a sandwich cookie. Press very lightly down on the cookies.
Notes
Store cookies in covered container for up to five days or in refrigerator for up to seven days.
Nutrition
- Serving Size: 1 cookie
- Calories: 427
- Sugar: 38.6 g
- Sodium: 171.4 mg
- Fat: 16.4 g
- Saturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 65.1 g
- Fiber: 2.4 g
- Protein: 5.2 g
- Cholesterol: 71.7 mg
Keywords: Cookies, dates, vintage recipe
Nic
I followed recipe as is. Didn't change or substitute anything. These cookies are great and easy enough to make. They are best the following day
★★★★★
Sandra
So great to hear that you enjoyed them! I agree completely - they taste delicious the next day. Thanks so much for taking the time to comment!