oatmeal date smash cookies – crispy, chewy and seriously delicious!

I’m absolutely loving these oatmeal date smash cookies — they’re crispy, chewy, sweet, salty, and seriously addictive!

another winner from King Arthur Baking!

I come across a lot of cookies while scrolling on my socials. Like, a LOT a lot. My “suggested reels” page is basically cookies and more cookies (and well, if we’re being honest, videos of dogs being terrified by cats. But I digress). It’s kind of a guilty pleasure because I typically don’t have the time to do much more than get my own work cooked/baked, styled and shot.

So for me to stop my scroll, click the link and print out the recipe, it’s because I know this is going to be a must-have recipe. And these cookies? MUST HAVE. Not surprising, coming from a truly go-to resource like King Arthur Baking!

what ARE smash cookies?

Originally created by Zoe Bakes, smash cookies are oversized cookies that are partially baked and then pressed flat with a spatula. This gives them those delicious crispy edges and soft, bendy centers.

Kind of like those famous pan-banging cookies – but even easier!

why you’ll love these oatmeal date smash cookies

• packed with sweet, chewy Medjool dates
• crispy edges, chewy centers
• irresistible sweet and salty flavor combination
• super easy to make!

And this version, adapted from King Arthur Baking, is pure perfection for date lovers like me!

ingredients you’ll need

You probably already have everything on hand:

• unsalted butter
• light brown sugar
• vanilla extract
• egg
• all-purpose flour
• old-fashioned rolled oats
• baking powder
• baking soda
• table salt
• Medjool dates
• Flaky sea salt for finishing

(full printable recipe card below!)

how do you make these cookies?

I pretty much followed the recipe, eliminating one bowl to reduce clean up – as I do.

You’ll start by melting the butter and letting it cool slightly. I like to do this in the microwave, in a bowl large enough to hold the rest of the ingredients. Add the brown sugar, vanilla and egg and whisk to blend.

Fold in the dry ingredients, followed by the dates.

Divide the dough into 8 pieces, roll into balls and chill – covered – for at least an hour.

Divide the chilled balls between 2 baking pans and place one in the oven. Once the cookies are puffed up, with light golden brown edges, remove from the oven and flatten with a spatula.

Turn the oven off and place the pan back in for another 5 minutes. Flatten again and sprinkle with flaky sea salt. Repeat this with the other pan.

Let cool and enjoy!

would I make these again?

I LOVED these cookies. Not a chocolate girly, I always appreciate a non-chocolate option that delivers. And these do. I used a large cookie cutter to “scoot” the warm cookies and give them a more uniform shape; this is totally optional. I would also make them smaller next time, adjusting the baking time as needed.

As I do each month for the series “Sweet Treats for your Sweet Tooth“,  I’m sharing a fun recipe with Elizabeth, talented creator behind Pinecones and Acorns. And – as you can probably guess – this month it’s all about dates! On my weekend to-do list is definitely making her delicious date bars – take a look!

Let me know if you try these cookies!

Oatmeal Date Smash Cookies

sherisilver

These cookies are crispy-chewy, sweet-salty and SO delicious!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Dessert

Servings 8

Calories 310 kcal

Equipment

• Sheet pans
• parchment paper
• whisk
• rubber spatula
• metal spatula

Ingredients

  

1x2x3x

• 1 cup packed light brown sugar
• 1 stick )8 tablespoons) unsalted butter, melted and slightly cooled
• 1 teaspoon vanilla extract
• 1 large egg, at room temperature
• 1 1/2 cups all purpose flour
• 3/4 cup old fashioned rolled oats
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon table salt
• 1/2 cup coarsely chopped Medjool dates
• flaky sea salt

Instructions

 

• Line 2 baking sheets with parchment paper.
• In a large bowl whisk the butter, brown sugar and vanilla till smooth. Add the egg and whisk again. Add the dry ingredients and fold in. Add the chopped dates and fold again.
• Divide the dough into 8 equal portions, roll into balls and place on one of your baking sheets (the cookies can be close together at this point). Cover with plastic wrap and refrigerate for at least 1 hour and up to 2 days.
• Pre-heat the oven to 375 degrees, with a rack in the upper third.
• Divide the cookie balls between your 2 baking sheets, spacing them evenly apart. Place one of the baking sheets into the oven and bake till the edges are golden brown and the cookies are puffed up. Remove from the oven and flatten the cookies with a spatula. Return the pan to the oven, turn the oven off and leave for an additional 5 minutes. The cookies should be slightly puffed up and more golden brown all over.
• Remove the pan from the oven and flatten the cookies again. Sprinkle with flaky sea salt. If you want a more finished look you can "scoot" the cookies using a bowl, glass or cutter that is slightly larger than the cookie. Let cool on the pan.
• Return the oven to 375 degrees and repeat these steps with the second batch of cookie dough. Let the cookies cool completely before serving.

Notes

This recipe is slightly adapted from a version that originally appeared on the King Arthur website.

Nutrition

Serving: 1gCalories: 310kcalCarbohydrates: 67gProtein: 6gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 21mgSodium: 258mgPotassium: 214mgFiber: 3gSugar: 33gVitamin A: 47IUCalcium: 62mgIron: 2mg

Keywords cookies, dates, oatmeal cookies

did you make this recipe?tag @sherisilver on instagram!

faq about oatmeal date smash cookies

can I use regular dates instead of Medjool dates?

Yes, you can! However, Medjool dates are softer and sweeter, which gives the cookies a better chewy texture and flavor. If you use other dates, make sure they are soft and chop them finely.

how should I store oatmeal date smash cookies?

Store your cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze them for up to 3 months — just thaw at room temperature before serving.

can I make smaller cookies instead of large ones?

Absolutely! Just divide the dough into more portions (about 12–16 smaller balls) and reduce the baking time slightly. Keep an eye on them so they don’t overbake.

can I add nuts or chocolate chips to this recipe?

Definitely! Chopped pecans, walnuts, or even a handful of dark chocolate chips would be delicious additions. Just fold them in with the chopped dates.

why do you flatten the cookies during baking?

Flattening the cookies midway gives them those signature crispy edges and chewy centers — the best of both worlds!

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About the author

Sheri Silver

Sheri Silver is a New York-based food photographer and recipe developer who has been cooking and baking for over 30 years. She works with brands, authors and restaurants to create recipes that are as beautiful as they are foolproof - and every recipe on this blog has been made, tweaked and eaten in her own kitchen.

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