These fruit-and-nut-rich cookies are like soft granola bars; they make a hearty and delicious after-school snack.

　　

Ingredients

makes about 2 dozen

　　2 3/4 cups old-fashioned rolled oats

　　3/4 cup whole wheat flour

　　1 1/2 teaspoons baking powder

　　1 1/2 teaspoons coarse salt

　　1/2 teaspoon ground cinnamon

　　1/4 teaspoon allspice

　　3/4 cup (1 1/2 sticks) unsalted butter, room temperature

　　2 cups packed light brown sugar

　　3 large eggs

　　2 1/2 teaspoons pure vanilla extract

　　1 1/2 cups walnuts (about 5 1/2 ounces), toasted and chopped

　　1 cup dates (5 ounces), pitted and coarsely chopped

　　Vegetable oil cooking spray

　　

Step 1

Preheat oven to 350°F. Finely grind 1 1/4 cups oats in a food processor. Stir together ground oats, 1 cup whole oats, the whole wheat fl our, baking powder, salt, cinnamon, and allspice in a large bowl.

　　

Step 2

With an electric mixer beat butter and brown sugar on medium speed until pale and fluffy, about 5 minutes. Mix in eggs and vanilla. Reduce speed to low; mix in oat mixture until just combined. Mix in walnuts and dates.

　　

Step 3

Coat a 9 by 13-inch baking dish with cooking spray. Using an offset spatula, spread batter evenly in dish. Scatter remaining 1/2 cup whole oats over top. Bake, rotating dish halfway through, until golden and a cake tester inserted into center comes out clean, about 35 minutes. Let cool completely in dish on a wire rack. Cut into bars. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.

　　Martha Stewart's Cookies