1 stick unsalted butter (½ cup)
1 cup brown sugar, packed
1 teaspoon vanilla
3/4 cup white whole wheat flour
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg (optional)
1½ cups rolled oats
½ cup chopped dates
½ cup chopped walnuts
Heat oven to 375°. In a mixing bowl (use a stand or hand-held mixer) cream the butter and brown sugar together until light and fluffy. Add egg and vanilla and beat until well combined. Sift together the white whole wheat flour, baking soda, salt, cinnamon and nutmeg. Add the flour mixture to the mixing bowl and beat with the butter mixture until just combined. Use a wooden spoon to stir in the oats, dates and walnuts until evenly moistened.
Roll into walnut-sized balls and place on parchment paper lined (or oiled) baking sheets, about 4 inches apart. Bake for about 9 minutes, until golden and beginning to brown at edges. Remove from oven and leave on cookie sheet to cool for 3-4 minutes before carefully removing with metal spatula to a wire rack to cool.
Makes 18 cookies.