Oatmeal Date Cookies

Oatmeal cookies often rank second to chocolate chip, but if there were ever a recipe to convert the toughest skeptics this would be it. Classic oatmeal cookies are made with raisins or dried black currants, but I decided to try substituting chopped dates in a moment of appreciation for all things California. Fortunately for me, dates thrive in the desert regions surrounding Los Angeles. I’ve become addicted to the diverse varieties grown by local farmers, and there’s rarely a day I don’t eat a date. They’re a flavorful snack on their own and make a great addition to dishes savory and sweet.

Dates contribute a satisfying chew and rich butterscotch flavor to these cookies, but you can use any dried fruit that suits your palate. Dried apricots, cranberries, or blueberries also make a delectable oatmeal cookie. Old-​fashioned rolled oats are favored by most bakers, and for these cookies I agree. Avoid quick rolled oats, which lack the texture of thicker varieties. You’d be hard pressed to find a better oatmeal cookie, if I may say so myself.