These chewy oatmeal cookies get warm, complex flavor from cardamom and caramelly Medjool dates. They won’t spread much and aren’t completely even in shape, which adds to their rustic appeal.
Position racks in the upper and lower thirds of the oven and heat the oven to 350˚F. In a medium bowl, whisk the flour, baking soda, salt, and cardamom.
In a stand mixer fitted with the paddle attachment (or in a large bowl, using a hand-held electric mixer), beat the butter and both sugars on medium speed until light and fluffy, about 3 minutes.
Add the eggs and vanilla, and beat until combined. On low speed, mix in the dry ingredients until combined. Using a wooden spoon or silicone spatula, fold in the oats and dates until evenly distributed.
Drop rounded tablespoons of dough about 2 inches apart onto two ungreased cookie sheets. Bake, rotating the sheets and swapping positions halfway through, until the cookies are firm and golden, 8 to 10 minutes. Transfer the sheets to cooling racks and let sit for 5 minutes. Transfer the cookies directly to the racks to cool completely. Repeat with the remaining dough on cooled cookie sheets.
nutrition information (per serving):
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Photo: Scott Phillips