Date Skillet Cookies

If you’re using a package of pre-chopped dates, 8 ounces is about 1 1/2 cups. If you’re chopping your own dates, it’s around 1 3/4 cups. I found that pre-chopped dates work better in this recipe because they fall apart more easily. Save those pretty and plump whole dates for eating on their own.

These are quite sweet, but don’t be tempted to reduce the sugar. I tried using only 1/2 cup of sugar and found that the cookies didn’t hold together as well and weren’t as crispy. If you’d like less sweet cookies, use unsweetened coconut flakes.

Ingredients

2 large eggs
1 cup sugar
1/4 teaspoon salt
8 ounces chopped dates (see recipe note)
2 tablespoons butter (salted or unsalted)
1 teaspoon vanilla extract
2 cups puffed rice cereal, such as Rice Krispies
1 1/2 cups sweetened or unsweetened shredded coconut
1/2 cup finely chopped pecans (preferably toasted), optional

Method

Prep the sheet pan:
Line a rimmed sheet pan with parchment or a silicone baking mat. Set aside.

Cook the eggs, sugar, and dates:
Grab a large, heavy-bottomed, deep skillet (I used a 10-inch cast iron skillet). It needs to be big enough to mix in all of the cereal later.

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