Save to Pinterest Soft, chewy cookies packed with sweet dates, crunchy pecans, and a warm hint of cinnamon—perfect for any occasion.
I first baked these cookies during a family weekend and the cozy scent of cinnamon filled our kitchen while the dates and pecans added satisfying sweetness and crunch with every bite.
Ingredients
- All-purpose flour: 2 cups (250 g)
- Ground cinnamon: 1 teaspoon
- Baking soda: 1/2 teaspoon
- Salt: 1/4 teaspoon
- Unsalted butter, softened: 1/2 cup (115 g)
- Light brown sugar, packed: 1/2 cup (100 g)
- Granulated sugar: 1/4 cup (50 g)
- Large eggs: 2
- Pure vanilla extract: 1 teaspoon
- Pitted dates, chopped: 1 cup (150 g)
- Pecans, chopped: 3/4 cup (85 g)
Instructions
- Prepare for baking:
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Mix dry ingredients:
- In a medium bowl, whisk together flour, cinnamon, baking soda, and salt.
- Cream butter and sugars:
- In a large bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs and vanilla:
- Beat in the eggs one at a time, then add vanilla extract.
- Combine mixtures:
- Gradually mix the dry ingredients into the wet mixture until just combined.
- Fold in add-ins:
- Fold in the chopped dates and pecans.
- Shape cookies:
- Drop tablespoon-sized mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake:
- Bake for 10–12 minutes, until the edges are golden but the centers are still soft.
- Cool:
- Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Save to Pinterest My kids love grabbing these cookies after school—sometimes we make them together and laugh as we chop the dates and pecans.
Required Tools
Mixing bowls, electric mixer or whisk, measuring cups and spoons, baking sheets, parchment paper, wire rack
Allergen Information
Contains: Wheat (gluten), Eggs, Tree nuts (pecans), Dairy (butter). Always check ingredient labels to confirm the absence of hidden allergens.
Nutritional Information
Per cookie: 120 calories, 6 g total fat, 16 g carbohydrates, 1.5 g protein
Save to Pinterest Enjoy these soft and chewy cookies with hot tea or coffee—they're sure to delight every time!
Common Recipe Questions
- → How do I achieve a chewy texture?
Creaming the butter and sugars thoroughly and avoiding overmixing once the flour is added helps maintain chewiness.
- → Can I use other nuts instead of pecans?
Absolutely! Walnuts or hazelnuts make excellent substitutes for pecans and add a delicious crunch.
- → Do these cookies freeze well?
Yes, store them in an airtight container in the freezer for up to two months. Thaw at room temperature before serving.
- → How do I prevent cookies from spreading too much?
Chill dough 20 minutes before baking. Ensure the butter is softened, not melted, for better structure.
- → What pairs well with these cookies?
A cup of freshly brewed coffee or chai tea highlights the cinnamon and nutty notes beautifully.
- → Are there any allergy concerns?
These cookies contain wheat (gluten), eggs, tree nuts, and dairy. Always check ingredient labels for allergens.