1/2 cup plus 6 tablespoons salted butter, softened
3/4 cup firmly packed, light brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla bean paste, see note
1 1/2 cups all-purpose gluten free flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon coarse kosher salt
1 1/2 cups quick cooking oats, see note
1 1/2 cups old fashioned oats, see note
1 cup pitted, chopped dates
Preheat the oven to 350°F and line a baking sheet with parchment paper.
In the bowl of a stand mixer cream the butter and sugars together until light and fluffy. Scrape down the sides of the bowl.
Add the eggs and vanilla bean paste and mix again until completely incorporated. Scrape down the sides of the bowl.
In a separate small mixing bowl combine the all-purpose gluten free flour, baking soda, cinnamon, and salt. Add to the butter mixture in the stand mixer and mix until completely incorporated, scraping down the sides of the bowl as necessary.
Add both of the oats and the dates to the mixing bowl and mix until incorporated.
Working in batches, use a spoon or a small ice cream scoop and form 2 tablespoons of dough at time into balls. Space the dough balls at least an inch apart on the baking sheet so the cookies have a little bit of room to spread as they bake.
Bake in the preheated oven for 9-11 minutes or until the cookies are starting to turn golden brown around the edges. Remove the pan from the oven and allow the cookies to sit on the pan for 2 minutes before removing with a spatula to a wire rack to cool completely. The cookies will be very tender and fragile the first few minutes out of the oven, but they will firm up as they cool.
If you don’t have vanilla bean paste, you can use an equal amount of vanilla extract. I just find that the paste has a more intense flavor.
You can use 3 cups total of either type of oats instead of using a mixture of both, however we really like the texture of the cookies when they are combined.