These cookies disappeared before I could get a picture of them! There cookies bake up firm yet chewy. You can taste the oatmeal for sure but everything else blends in. I experimented with this recipe several times and these were the best. Two main ingredients make these superb- Penzey's cinnamon and real oats. You can't use the quick cooking oats - they will be to fluffy and soft. The cinnamon was interesting too. I tried several different kinds of cinnamon but the regular Penzey kind was best by far.
Preheat the oven to 350 degrees.
2 sticks of butter softened
1 cup firmly packed brown sugar
1/2 cup regular white sugar
2 eggs
2 tsp vanilla (I used double strength Penzey)
1 tsp salt
2 tsp Penzey cinnamon
1 tsp baking soda
1 1/2 cups all-purpose flour
3 cups regular oats
1/2 cup golden raisins
1/2 cup chopped dates
Cream butter with sugars until creamy. Add eggs, vanilla, and salt. Beat well. Add dry ingredients slowly. Add oats, raisins, and dates. Mix together by hand at this point. Drop by rounded teaspoons onto baking sheet. Bake for 10-12 minutes. Cool for three minutes and transfer to cooling rack. Super easy and delicious!!
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