Ingredients:

1 cup (2 sticks) unsalted butter, softened

1½ cups light brown sugar, packed

3 large eggs

1 teaspoon vanilla extract

3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cinnamon

½ teaspoon nutmeg

½ teaspoon salt

1½ cups chopped dates

1½ cups chopped pecans

1 cup shredded coconut (optional but delicious)

Instructions:

Preheat Oven:

350°F (175°C). Line baking sheets with parchment paper.

Cream Butter & Sugar:

In a large bowl, beat butter and brown sugar until fluffy. Add eggs one at a time, then vanilla.

Mix Dry Ingredients:

In a separate bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.

Combine:

Gradually mix dry ingredients into the wet mixture. Fold in chopped dates, pecans, and coconut (if using).

Drop the Dough:

Use a spoon or cookie scoop to drop heaping tablespoons onto prepared baking sheets, spacing about 2 inches apart.

Bake:

Bake for 10–12 minutes, or until lightly golden around the edges but still soft in the center.

Cool & Serve:

Let cool on the pan for a few minutes, then transfer to wire racks.

These cookies are even better the next day as the flavors blend. Great for gifting, holidays, or dunking in tea or coffee!