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 instructions
This is a basic cookie recipe. You start by combining the butter and both sugars.
I like to use a stand mixer with the paddle attachment or you can also use a hand mixer. In a pinch, you can mix these cookies by hand. The key is to ensure that the mixture is light and fluffy which will require a good arm workout!
Add in the eggs and vanilla and mix until well-combined.
In a separate bowl, combine the all-purpose flour, baking soda, baking powder, cinnamon and salt.
Add the dry ingredients to the butter mixture and stir just until combined.
Next, add in the rolled oats and stir until combined. At this point, it might be easier to mix in with a wooden spoon, or with clean hands because the mixture will be quite thick.
Scoop up a heaping tablespoon of cookie dough and roll it into a ball, then flatten to about 2 and ½ inches across. The cookies will spread a little, so leave a few inches between them on an 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.
Allow the cookies to cool before spreading with the date filling.
For date filling: combine chopped dates, water and sugar in a saucepan. Bring to a boil. The mixture is cooked when it has thickened. This happens quickly, so keep a close eye on the mixture and continue to stir as it comes to a boil.
Spread the date filling onto the flat side of the cookie, then sandwich with another cookie, flat side down.
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Date Filled Oatmeal Cookies
- Total Time: 25 minutes
- Yield: 12-15
Description
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.
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.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Cookies
- Method: Oven Baked
- Cuisine: American
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!
Marsha
I was just about to make date squares when I found this recipe. They look amazing. I am wondering if these cookies freeze well. Looking forward to your response
Sandra
Yes, you can freeze cookies in a covered freezer-safe container for up to two months!
Chris McCoy
Do you think a fig filling would work with the cookie recipe?
Sandra
I think the fig filling is a great substitution! Sandra
Kailey
Hi there,
Does this recipe make 12-15 cookies or 12-15 of the cookie sandwiches?
Thanks.
Sandra
12 to 15 of the sandwiches 🙂 Sandra
Stacey
I made these exactly as per the recipe and the cookies spread very thin and wide. They are tasty but not as I remembered as a child.
★★★
Sandra
Hi Stacey, Thanks for taking the time to comment. If the butter was a bit too soft, that could cause the cookies to spread. You could try chilling the dough next time. Thanks! Sandra
Wendy Craig
Thank you for sharing this recipe. These cookies definitely deserve a 5 star rating.
★★★★★
Sandra
Thank you so much Wendy! We love them too! 🙂 Sandra
Amy Smith
Fabulous recipe!! I have always chopped up dates and added them to oatmeal cookies, like raisins, but felt like the cookies were dry, even after soaking the dates. These are soft and delicious, not dry!! The finished cookies come off the pan so easily.
★★★★★
Sandra
So happy to hear that you enjoyed them! Sandra
Sarah
I used to eat date-filled cookies when I was younger from a local bakery but I haven't had them in years. I am going to have to try this recipe so I can once again enjoy some date cookies.
Sandra
They are so tasty and I agree, they bring back memories 🙂
Bonnie
I'm just making these cookies right now. Did you flatten cookies in palm of hand? Just wondering cause I make them to thick.
Sandra
Yes, I flatten the cookie dough balls in the palm of my hand a little. Thanks for trying out the recipe! 🙂 Sandra
Bonnie
These make huge cookies. But very good. Just make sure you flatten good so that the sandwich cookie is not too thick.
★★★★★
Pam
First of all I find these way to sweet.
I never put sugar in with dates as dates are plenty sweet on their own.
I would reduce the brown sugar in cookie batter next time to 1/2 cup loosely packed only.
I put the batter in the fridge easier to roll, and through trial and error realized that these need to be very tiny as they spread ALOT during baking. I only baked mine 9 min to have them perfect.
I would easily make these again with the decreased sugar.
★★★★
Tim
One of my favourite cookies what a great recipe. The only problem is there are hard to resist!!
★★★★★