Description
These Chewy Date Walnut Oatmeal Cookies are irresistibly soft, buttery, and packed with deliciously rich, caramel-like sweetness! Made with old-fashioned rolled oats, dark brown sugar, chopped walnuts, sweetened flaked coconut, and generous pieces of naturally sweet dates, these hearty homemade cookies deliver a wonderful combination of chewy centers, lightly golden edges, and satisfying nutty crunch. A touch of extra virgin olive oil helps keep the cookies wonderfully moist, while pure vanilla extract adds a warm, comforting flavor. Finished with a delicate dusting of powdered sugar, these wholesome-inspired oatmeal cookies are perfect for holiday cookie trays, homemade gifts, afternoon snacks, family gatherings, or enjoying with a warm cup of coffee or tea!
Ingrédients
Scale
- For the Cookie Base:
- 1 cup (2 sticks / 226 g) unsalted butter, softened to room temperature
- 1 cup (200 g) packed dark brown sugar
- 1 cup (200 g) granulated sugar
- 1 tbsp (15 ml) pure vanilla extract
- 1 tbsp (15 ml) extra virgin olive oil
- 2 large eggs, room temperature
- 2 cups (250 g) all-purpose flour
- 1 1/2 tsp fine salt
- 1 tsp baking soda
- 1 tsp baking powder
- For the Mix-Ins:
- 2 cups (180 g) old-fashioned rolled oats
- 1 cup (115 g) chopped walnuts
- 1 cup (85 g) sweetened flaked coconut
- 8 oz (225 g) pitted dates, finely diced
- For the Dusting:
- 1/4 cup (30 g) powdered sugar, sifted
Instructions
- Cream Butter and Sugars: In a large mixing bowl or stand mixer fitted with the paddle attachment, combine 1 cup (226 g) of softened unsalted butter, 1 cup (200 g) of packed dark brown sugar, and 1 cup (200 g) of granulated sugar. Beat on medium-low speed for 2–3 minutes until the mixture becomes smooth, creamy, and evenly combined.
- Incorporate Wet Ingredients: Add 1 tablespoon (15 ml) of pure vanilla extract, 1 tablespoon (15 ml) of extra virgin olive oil, and 2 large room-temperature eggs to the creamed butter and sugar mixture. Beat on medium speed until all the ingredients are fully incorporated and the mixture becomes smooth, light, and creamy.
- Combine Dry Ingredients and Rolled Oats: In a separate large mixing bowl, whisk together 2 cups (250 g) of all-purpose flour, 1 1/2 teaspoons of fine salt, 1 teaspoon of baking soda, and 1 teaspoon of baking powder. Add 2 cups (180 g) of old-fashioned rolled oats and stir thoroughly until the oats and leavening agents are evenly distributed throughout the dry mixture.
- Form the Oatmeal Cookie Dough: Gradually add the prepared flour and oat mixture to the creamed butter, sugar, egg, and vanilla base. Mix gently on low speed just until the ingredients are combined and a thick, soft oatmeal cookie dough forms. Avoid overmixing to preserve the wonderfully tender, chewy texture of the finished cookies.
- Fold in Walnuts, Coconut, and Dates: Add 1 cup (115 g) of chopped walnuts, 1 cup (85 g) of sweetened flaked coconut, and 8 oz (225 g) of finely diced pitted dates to the cookie dough. Using a sturdy rubber spatula, gently fold the ingredients into the mixture until the nuts, coconut, and sweet date pieces are evenly distributed. Make sure the chopped dates are separated rather than clumped together so every cookie contains deliciously chewy fruit pieces.
- Chill the Dough and Preheat Oven: Cover the bowl of prepared oatmeal cookie dough and refrigerate for 15 minutes to allow the butter to firm up slightly and make the dough easier to portion. While the dough chills, preheat your oven to 350°F (175°C).
- Portion and Arrange Cookie Mounds: Remove the chilled cookie dough from the refrigerator. Using a small cookie scoop or two spoons, divide the dough into small, evenly sized round mounds. Arrange the portions on ungreased baking sheets, leaving approximately 2 inches of space between each cookie to allow for spreading during baking.
- Bake Until Lightly Golden: Place the baking sheets in the preheated oven and bake at 350°F (175°C) for approximately 10 minutes, or until the edges and bottoms turn lightly golden while the centers remain soft and just set. Avoid overbaking, as the cookies will continue to firm up from the residual heat of the baking sheets after being removed from the oven.
- Cool and Finish with Powdered Sugar: Remove the baking sheets from the oven and allow the date walnut oatmeal cookies to rest on the warm pans for 5 minutes. Carefully transfer them to a wire cooling rack and let them cool. Once cooled, place the 1/4 cup (30 g) of sifted powdered sugar in a fine-mesh sieve and dust the cookies lightly with a delicate, snowy-white coating. Serve and enjoy their soft, chewy centers, sweet date pieces, crunchy walnuts, and delicious coconut flavor!
Notes
- Dice Dates Finely: Chop the pitted dates into small, uniform pieces so they distribute evenly throughout the oatmeal cookie dough. Dates can be naturally sticky and may clump together, so dust your knife with a small pinch of flour while chopping to help separate the pieces more easily.
- Measure the Olive Oil Carefully: Use exactly 1 tablespoon (15 ml) of good-quality extra virgin olive oil. This small addition helps retain moisture and contributes to the cookies’ wonderfully soft, chewy texture without overpowering the rich butter, brown sugar, and vanilla flavors.
- Avoid Overbaking: Remove the cookies from the oven as soon as the outer edges begin to turn lightly golden and the centers appear just set. The residual heat from the baking sheets will finish setting the centers, ensuring the cookies remain deliciously soft and chewy rather than becoming dry or overly crisp.
- Temps de préparation: 20 minutes
- Temps de cuisson: 10 minutes
- Catégorie: Dessert
- Méthode: Baking
- Cuisine: American
Nutrition
- Portion: 1 cookie
- Calories: 145
- Sucre: 12g
- Sodium: 90mg
- Graisse: 7g
- Graisse saturée: 3g
- Graisses insaturées: 3g
- Gras trans: 0g
- Glucides: 20g
- Fibres: 1g
- Protéine: 2g
- Cholestérol: 18mg