Old Fashioned Date FilledCookies
December 14, 2009 by Eva Taylor
I was introduced to these cookies about 28 year’s ago when I visited my BFF at her parent’s home in Owen Sound. Her mom bought these cookies from a local bakery and I literally ate them all, could not believe how good they were (carbs were not my enemy in those days). I have made them from time to time, and they always bring back fond memories of those university days. I found this particular recipe in my second favorite cookbook, The Fannie Farmer Cookbook, first published in 1896, my version in it’s 12th edition. I did not alter this recipe.
March 5, 2012 update: This recipe has been altered because there were some inconsistencies that were brought to my attention by a reader so I have clarified.
November 24, 2013 update: I clarified that oatmeal in the ingredient listing are rolled oats.
Makes about 24 cookies.
Date Filled Oatmeal Cookies
Old Fashioned Date Filled Cookies
Ingredients for the Date Paste:
- 1 cup pitted dates
- 1/2 cup sugar
- 1/2 cup water
Ingredients for the Dough:
- 1/2 cup butter
- 1/2 packed brown sugar
- 1 1/2 cups flour
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 1/4 cups rolled oats (I usually have quick oats at home and they work just fine). If you don’t like the texture of the oats in the dough, pulse a few times in a food processor to make it finer).
Directions:
- Preheat oven to 350°F.
- In a small saucepan, put the dates, sugar and water and gently cook until thick and smooth. Set aside and allow to cool completely.
- Cream the butter and add the brown sugar, mix well.
- Sift flour, baking soda and salt and add to the butter sugar mixture.
- Add the oatmeal, mixing thoroughly and adding 2-4 tbsp water to make a dough that can be rolled.
- Refrigerate for 15 minutes.
- Roll to 1/8 inch thick (if the dough is difficult to handle, you may wish to roll between two pieces of parchment), and cut with a 2″ cookie cutter. Place a teaspoon of the date paste into the centre and fold the two half edges together to make a crescent. Repeat until all the dough is used.
- Bake at 350°F for 15 minutes. Allow to cool and enjoy!
A note about the pastry, updated January 2014: A-Boleyn, A long-time reader and dear friend made these cookies for Christmas 2013 and made adjustments to the pastry which made it look much easier to roll out (considering the issue I mentioned above), so please check out her recipe here.
Posted in Christmas Baking, Cookies, Desserts | 36 Comments
36 Responses
on June 9, 2020 at 4:53 pm | Reply
JTIn the recipe, what does 1-1/2 cups flour equal to in Grams?
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on June 10, 2020 at 3:24 pm | Reply
Eva TaylorHi JT, thanks for dropping by. It is approximately 180 to 192 g depending on to whom you refer. I would start with 180 and add little bits as the dough develops.
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on November 19, 2021 at 3:39 pm | Reply
LolaI just want to thank you for the recipe!! I’ve been making these cookies for my dad for the last 3 years for his birthday gift. His mother used to make the same date turnovers when he was a kid. She died at such a young age, when he was only a teenager, so it makes me so happy that I can recreate a small part of his childhood and the special memories with his mother.
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on December 5, 2021 at 1:00 pm | Reply
Eva TaylorWhat a wonderful comment, I am so very happy that this recipe has brought your dad. Thank you for following up.
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on March 12, 2020 at 10:11 am | Reply
HeatherBeing Scottish I grew up with oatcakes. The cookie dough is pretty much the same, but adding filling is to die for. I’ve been repeatedly making these with GF flour as I’m celiac. I change up the filling once in a while adding clementine juice & zest. Mixing in dried cherries or cranberries and maple syrup instead of sugar. I’ve also made little round cookies and sandwiched them with filling post baking. Love them
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on March 16, 2020 at 3:25 pm | Reply
Eva TaylorThanks for commenting Heather, I am so glad you love the cookies. Also, it is wonderful to know that gluten-free flour works well in the recipe. Your modifications sound awesome!
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on January 28, 2020 at 9:10 am | Reply
ohyestheydidcaI just wanted to share one of our posts with you about how your recipe helped create a memory I will cherish.
Sandie ❤Weekend with my Grandmother and a HUGE Thank you to https://kitcheninspirations.wordpress.com/
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on January 28, 2020 at 8:00 am | Reply Weekend with my Grandmother and a HUGE Thank you to https://kitcheninspirations.wordpress.com/ | Oh Yes, they did!
[…] https://kitcheninspirations.wordpress.com/2009/12/14/old-fashioned-date-filled-cookies/?blogsub=conf; […]
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on December 21, 2019 at 3:40 pm | Reply
BrendaI have a similar recipe from my mother but I wanted to try yours. You are missing some key ingredients on your version. Large egg, milk, vanilla in the dough mixture and cinnamon in the date mixture. Cinnamon optional I guess.
All in all I think this recipe will be quite tasty.
Thanks for sharing.LikeLike
on January 9, 2020 at 4:40 pm | Reply
Eva TaylorThat’s interesting Brenda, thank you for your comment. It’s an old recipe but all of the ingredients are indeed listed, nothing missing.
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on November 11, 2018 at 11:05 am | Reply
EliI know these as Mrs. Stevenson’s filled date cookies. My mom got the recipe from a newspaper back in the 1950’s. It has 1 tsp grated orange rind and 3/4 cup finely chopped walnuts or pecans added to the filling (after cooking it and beating it until smooth). Also, it calls for dark brown sugar in the dough.
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on November 17, 2018 at 2:40 pm | Reply
Eva TaylorI assumed it was a really old recipe, it just seemed like an old-fashioned cookie. I like the addition of the walnuts or pecans, it sounds delicious. Thanks for your comment Eli.
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on December 21, 2017 at 4:42 pm | Reply
Tammera GieseI have a question. As dates are almost pure sugar, why does the recipe call for additional sugar? The recipe I have from my mom calls for even more sugar and am making hers this weekend, but considering leaving out the sugar from the filling.
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on December 28, 2017 at 11:04 am | Reply
Eva TaylorHi Tamara, thank you for your comment, sorry that I didn’t see it sooner. I suspect the additional sugar in the filling helps the dates caramelize and set. I am curious as to how your cookies turned out without the sugar (I usually cut the sugar in half as a general rule of thumb).
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on April 15, 2019 at 3:03 pm | Reply
LindaI never use sugar in mine ,I also put some lemon juice in to bring out the flavour
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on October 8, 2019 at 6:47 am | Reply
Monica shannahanI never sweeten dates already sweet enough I bake date squares and date cookies alot ..but never sweeten them
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on June 22, 2017 at 10:31 am | Reply
C.-G. from CanadaJust like when I was a kid. Delicious. I added the cold water about 1.5 tablespoons to the dough, very easy to work with. In the date mixture I replaced the sugar with 1/2 cup of diced rhubarb. This is a keeper. Thank you for sharing.
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See AlsoFrench Onion Soup For Oneon June 25, 2017 at 5:07 pm | Reply
Eva TaylorThank you for your comment, the died rhubarb is an interesting replacement for sugar, glad it worked out for you.
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on February 27, 2017 at 11:55 am | Reply
R Curt PearsonTHANK YOU – Have been looking for this recipe for years. Mother used to make for Christmas but stuffed with mince or mincemeat. Mom couldn’t remember the recipe, so have been searching off and on for years.
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on December 8, 2017 at 9:07 am | Reply
MarcieI as well have been looking for this recipe for years. My Mom used to make them and was unable to get the recipe from her in later years. She had it in her memory and later in life could not remember it. I am very excited to make this for my family. Thank You….fo the recipe and the memories that I will have preparing and enjoying them.
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on November 5, 2019 at 11:39 am | Reply
CharleneI made them in the 70’s and lost the recipe. Thanks so much. We always used homemade green tomato mincemeat. The men LOVED them during hunting season. Thanks again for the recipe.
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on December 19, 2016 at 10:27 am | Reply
Paul LeonardTHANK YOU—– I too love these cookies. I say “these” for I never was able to eat just one. For many years I have searched bakeries for them, with no success. Now with this receipe I can regain the pleasures of past years. And hope that that is the only gain I recapture. Will comment later after making a batch.
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on December 20, 2016 at 7:01 am | Reply
Eva TaylorHi Paul, thank you for your comment. The dough is a bit crumbly but worth the finicky effort, they are sooooo good!
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on December 23, 2013 at 4:05 am | Reply
2013 Christmas Baking Round Up: Sponge Toffee new addition | Kitcheninspirations[…] so I like to make the treat for the holidays. And it wouldn’t feel like Christmas without Date Filled Oatmeal Cookies. I also like to include a few Gluten Free options, Mexican Macaroons(which I made using almond […]
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on November 30, 2013 at 6:28 pm | Reply
A_BoleynI made these cookies today and am posting them under “D” for dates. 🙂
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on December 1, 2013 at 12:48 pm | Reply
Eva TaylorThanks Maria, how did you enjoy them? I do hope they turned out to your expectation.
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on December 2, 2013 at 1:47 pm | Reply
A_BoleynThey were very tasty. I made 3 and 4 inch cookies and am freezing most of the batch for future snacking. 🙂
They turned out very well though I over baked them … for some reason I though it said 25-30 minutes rather than 15-20. They didn’t burn though they got quite ‘firm’. I’m thinking of using an egg wash next time to get a glossy coating.
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on December 23, 2012 at 8:03 pm | Reply
Christmas Baking 2012: Oatmeal Date Filled Ma’amouls « Kitcheninspirations[…] my Fannie Farmer Cookbook, first published in 1896, my version in it’s 12th edition. I first made this cookie in 2009 and have been keeping my eyes open for a new and updated version. I love the shape […]
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on March 5, 2012 at 4:29 pm | Reply
DyanHi..I made these date cookies this weekend, but was confused by the ingredients. In the recipe, you indicate to cook the dates with water &, I assume, the 1/2 C of sugar. Then, you go on to say cream the butter with the “sugars”. The only sugar left is the brown sugar…correct? I ended up adding some white sugar with the brown sugar and the dough was very dry. I was able to sort of roll out the dough and pressed the dough around the date mixture. The dough was very sticky. They do taste good, however. Would you please check the recipe and directions.
Thanks! DyanLikeLike
on March 5, 2012 at 7:24 pm | Reply
Eva TaylorThank you for your comment and welcome to my blog. I have gone back and clarified the recipe; you were indeed correct in the way you interpreted it. I also double checked it from the original and it’s all there as they listed it in the cookbook. Did you refrigerate the dough? I too found it a little dry but adding the cold water really helped hold it together. I’ve also added a suggestion to roll the dough between two pieces of parchment, if it is still difficult to handle. Thanks again.
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on March 6, 2012 at 9:52 am | Reply
DyanHi, Eva and thanks for getting back to me so quickly. I will try these again with your suggestions and maybe I’ll add a bit more water next time too. They are really yummy!
Dyan 😉
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on March 6, 2012 at 12:02 pm | Reply
Eva TaylorThank you so much for your comment Dyan, I really appreciate being able to correct the recipe and make things clearer. Let me know how it turns out.
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on January 6, 2012 at 1:29 pm | Reply
A_BoleynSo many wonderful things to look at in your 2011 Year in Review post, just when cooking is the LAST thing on my mind. Especially these date filled oatmeal cookies which are a great weakness of mine. 🙂
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on January 6, 2012 at 5:17 pm | Reply
Eva TaylorI only make these every few years, I, like you Maria am addicted to them.
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on November 23, 2013 at 7:01 pm | Reply
A_BoleynI googled old fashioned date filled cookies as these turnovers are one of my favourite comfort cookies and I’m in the mood for a little comfort and ran across your post in the results. It’s been quite while since I read and commented and I had totally forgotten about it. I am curious about the ‘oatmeal’ listed above. I only have rolled oats/Quaker Oats . Is that what you mean? I’m wondering if I should process the rolled oats a bit so the dough is a bit more hom*ogenous.
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on November 24, 2013 at 1:49 pm | Reply
Eva TaylorHi Maria, I’m so glad you found the recipe. I did in fact mean rolled oats. I only have quick oats at home and they work out well. I like the look of the oats in the dough so I leave mine whole, processing should work fine too. The gummy taste of the oats go very well with the sweet, creamy texture of the fig ‘jam’. Now you’ve made me want to make these again, I haven’t done so in such a long time. I’ll correct the post thank you.
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JT
Lola
Heather
Brenda
Eli
Tammera Giese
Linda
Monica shannahan
C.-G. from Canada
R Curt Pearson
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