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Date Oatmeal Cookies

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  Butter/Margarine 1 Cup (16 tbs), softened
  Sugar 1 Cup (16 tbs)
  Vanilla 1 Teaspoon
  Eggs 2
  All purpose flour 1 3⁄4 Cup (28 tbs)
  Ground cinnamon 1 Teaspoon
  Baking powder 1 Teaspoon
  Baking soda 3⁄4 Teaspoon
  Salt 1⁄2 Teaspoon
  Quick-cooking rolled oats 2 Cup (32 tbs)
  Whole pitted dates 8 Ounce, lightly packed (1 Package, About 1 1/2 Cups)
  Chopped pecans/Walnuts 1 Cup (16 tbs), chopped

In large bowl of an electric mixer, beat butter and sugar until creamy.
Beat in vanilla; then beat in eggs, one at a time.
In another bowl, stir together flour, baking powder, cinnamon, baking soda, and salt; gradually add to butter mixture, blending thoroughly.
Stir in oats, dates, and pecans, mixing well and distributing dates evenly through dough.
Shape dough into 2 or 3 rolls, each 1 3/4 inches in diameter; wrap in wax paper and refrigerate until firm (at least 4 hours) or for up to 3 days.
Unwrap dough.
Using a sharp knife, cut into 1/4 -inch-thick slices; place slices about 1 inch apart on ungreased baking sheets.
Bake in a 375° oven for 10 to 12 minutes or until edges are golden.
Transfer to racks and let cool.
Store airtight.

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Date Oatmeal Cookies Recipe