Get a recipe straight out of Debbie Macomber’s Cedar Cove Cookbook!
1 cup (2 sticks) unsalted butter, at room temperature, plus extra for pan
1 cup light brown sugar
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 ½ cups all-purpose flower
½ teaspoon salt
½ teaspoon baking powder
½ teaspoon ground cinnamon
3 cups old-fashioned or quick oats
2 cups chopped dates
1 ½ cups toasted chopped walnuts
Preheat oven to 350 degrees. Line a 9x13-inch baking pan with foil, overhanging edges to serve as handles. Lightly coat foil with cooking spray.
In a large bowl with electric mixer on high speed, beat butter and both sugars about 3 minutes, until light and fluffy. Beat in eggs and vanilla.
In a medium bowl, combine flour, salt, baking powder and cinnamon. Fold dry ingredients into butter mixture. Stir in oats, dates and walnuts.
Spread batter into prepared pan. Bake 25 minutes. Halfway during baking, turn baking pan from front to back. Do not overbake. Bars will still be a bit soft and not brown. Transfer to wire rack to cool.
Use foil edges to lift bars out of pan and cut into squares.