Ingredients
The following ingredients have 4 Servings
- 2 & 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup quick oats
- 1/2 teaspoon ground cinnamon
- 1 cup light brown sugar (packed)
- 1/2 cup granulated sugar
- 1 cup unsalted butter (softened)
- 2 tablespoons honey
- 2 teaspoons vanilla bean paste (or vanilla extract)
- 2 large eggs
- 1 & 1/2 cups very small dice California Dates
- 1/2 cup chopped pecans
Instruction
- Preheat oven to 300°F. In a medium-sized bowl, add the flour, baking soda, salt, oats, and cinnamon. Stir to combine fully, set aside.
- In a large bowl or the bowl of a stand mixer add the brown sugar and the granulated sugar, stir to combine. Add the butter and whip on medium speed for about a minute, scrape down the sides to make sure it is fully incorporated.
- Add the honey and vanilla, stir to combine, add the eggs one at a time and fully mix in. Crank up the speed to medium and whip the mixture until light and fluffy, about two minutes.
- With the mixer on low, add the dry ingredients a spoonful at a time until mixed in. Scrape down the sides. Stir in the chopped dates and pecans until just mixed, you do not want to overmix the batter.
- On an ungreased cookie sheet, place rounded tablespoons of the batter 2 inches apart. Pro tip: add a couple of extra chopped dates and pecan pieces on top of each cookie and gently press down for a prettier presentation. Bake for 18-22 minutes until very light golden brown. Immediately transfer cookies to a wired rack to cool completely.
