While I love them in other things, I find the idea of raisins in oatmeal cookies perplexing. Chocolate chips are great, but raisins seem a bit off.

Dates deliver on the promises that raisins make. They are perfectly sweet, play well with spices if you like to add them, and since they are fruit you can feel a little bit better about eating cookies for breakfast.

Ingredients:

• 1 cup unsalted butter at room temperature
• 1 cup sugar
• 2 eggs at room temperature
• 1 tsp vanilla extract
• 2 tsp molasses
• 1 1/2 cups flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp ginger
• 1 1/2 cup chopped dates
• 2 cups oats (quick oats)

Directions:

1. Using a stand mixer with a paddle attachment (or a wooden spoon and arm strength), beat together butter (1 cup) and sugar (1 cup) until creamy
2. Add eggs (2), molasses (2 tsp) and vanilla extract (1 tsp)
3. Stir together flour (1 1/2 cups), baking soda (1 tsp), salt (1/2 tsp), cinnamon (1/2 tsp), cloves (1/4 tsp) and ginger (1/4 tsp) in a separate bowl
4. Add dry ingredients to the butter mixture and mix just until combined
5. Add dates (1 1/2 cup) and oats (2 cups) and stir in just until mixed
6. Let dough sit in the fridge for at least 30 minutes
7. Preheat oven to 350 degrees
8. Line cookie sheet with parchment paper or a silicone mat
9. Roll cookies into balls about 2 tbsp each (a bit smaller than a golf ball) and place on cookie sheet
10. Bake 8-9 minutes
11. Let cool on the cookie sheet for 5 minutes before removing