Buttery cookies filled with dates, pecans, and cinnamon for a chewy, comforting bite every time.
# What you'll need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 teaspoon ground cinnamon
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt
→ Wet Ingredients
05 - 1/2 cup unsalted butter, softened
06 - 1/2 cup light brown sugar, packed
07 - 1/4 cup granulated sugar
08 - 2 large eggs
09 - 1 teaspoon pure vanilla extract
→ Add-ins
10 - 1 cup pitted dates, chopped
11 - 3/4 cup pecans, chopped
# Method:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium mixing bowl, whisk together the flour, ground cinnamon, baking soda, and salt.
03 - In a large mixing bowl, cream the softened butter, light brown sugar, and granulated sugar using an electric mixer or whisk until the mixture is pale and fluffy.
04 - Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Add the vanilla extract and mix until smooth.
05 - Gradually add the dry ingredients to the wet mixture, mixing until just combined and no flour pockets remain.
06 - Fold in the chopped dates and pecans until evenly distributed throughout the dough.
07 - Drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing each about 2 inches apart.
08 - Bake in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden while the centers remain soft.
09 - Allow cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
