Need some easy cookies to fill the cookie jar? I recently had to make a big batch of cookies for a gathering and remembered some date cookies that came from an old Disneyland cookbook. The cookies aren’t fancy, but they are good – I love dates and pecans, so for those who just want a fast and good cookie recipe, this is one that has been changed a bit over the years, but is worth making and eating. Drop cookies are easy, and with a cookie scoop, can be made quickly. If you don’t want to make dozens, the recipe can easily be cut in half. However, these freeze beautifully.

I’ve found that rather than chopping dates, which can be a sticky, time-consuming task, it’s easier to purchase them already chopped and lightly coated with sugar so they don’t stick together. My favorite grocery store has bulk foods and they are available there; check your grocery store and ask them to order these time-saving dates if they aren’t available already. If you really like dates, you can add extra to the recipe, making them even more moist.

10 dozen cookies

3/4 cup butter
1 1/4 cups shortening
2 2/3 cups packed brown sugar
6 eggs
1 1/2 teaspoons baking soda
1 teaspoon salt
6 cups flour
4 cups chopped dates
2 1/2 cups chopped pecans

1. Preheat oven to 375º.
2. Cream the butter, shortening, and brown sugar until light and fluffy; beat in the eggs.
3. Measure the baking soda, salt, and flour into a fine strainer and shake over the butter mixture.
4. Mix until well-combined and stir in the dates and pecans.
5. Scoop tablespoon-size balls onto parchment-lined or greased baking sheets.
6. Bake 12-14 minutes or until lightly browned around the edges.

Amount Per Serving
Calories 102 Calories from Fat 49
Percent Total Calories From: Fat 48% Protein 5% Carb. 47%

Nutrient Amount per Cookie
Total Fat 5 g
Saturated Fat 1 g
Cholesterol 14 mg
Sodium 46 mg
Total Carbohydrate 12 g
Dietary Fiber 0 g
Sugars 0 g
Protein 1 g

Vitamin A 1% Vitamin C 0% Calcium 0% Iron 2%