Leftover Rosh Hashanah dates? These scrumptious oatmeal-date cookies will actually have you going to the grocery for more!

Every year, I always have a ton of leftover dates from Rosh Hashanah. They used to sit around until I would eventually throw them out. Years ago, I decided to try baking something with them instead. I am always playing around with different foods in the kitchen, so why not have fun with some dates? Add some honey and, voila!, you have the most delicious, moist, succulent cookies ever! Since then, I’ve been making sure to have extra dates to make these cookies — they’re that good!

As always, this is a one-bowl recipe. There’s no mixer needed; it’s super easy. The hardest part is chopping the dates, because they get very sticky! A good-quality knife definitely helps. I use my Victorinox chef’s knife.

Whenever I post a recipe that calls for oats, I get asked a lot of questions: What type? Quick oats? Steel cut? Slow cooking? Old fashioned? I would stay away from steel cut, but otherwise it makes no difference which type you use. Just use whatever you have on hand. I’ve even made these oatmeal-date cookies with flavored instant oatmeal packets in a pinch! They actually add a lot of flavor.

These freeze beautifully, so why not make a double batch while you’re at it?

If you like these cookies, you will love my maple oatmeal squares.

Soft and Chewy Oatmeal-Date Cookies

Leftover Rosh Hashanah dates? These scrumptious oatmeal-date cookies will actually have you going to the grocery for more!

Print Recipe

Ingredients

3/4 cup oil
1/2 cup brown sugar
1/2 sugar
1/4 cup honey
2 eggs
1 tsp cinnamon
1 tsp vanilla
1 tsp baking soda
2 cups flour
2½ cups oats (any kind)
1 cup chopped dates

Instructions

Preheat oven to 375°F.
In a large mixing bowl, combine oil, brown sugar, sugar, honey, eggs, cinnamon and vanilla.
Add baking soda, flour and oats and mix well to combine.
Srit in dates.
Shape into balls and place on cookie sheets lined with parchment paper. Bake in preheated oven for 10 minutes.