Makes 13 large cookies

There is nothing skimpy about these cookies. Shape the dough into golf ball-size rounds; as they bake, they’ll spread to about 3 inches. When done the edges will be golden brown and the tops will feel soft, but they’ll firm up as they cool.

½ cup pecans, coarsely chopped

1 cup flour

1 cup quick-cooking (not instant) oats

1¼ teaspoons ground cinnamon

½ teaspoon baking soda

¼ teaspoon salt

½ cup (1 stick) unsalted butter, at room temperature

? cup granulated sugar

? cup packed dark brown sugar

1 egg

2 tablespoons dark corn syrup

3 ounces dates, cut into small pieces (to make ½ cup)

Flour (for shaping)

3 tablespoons turbinado sugar, or more to taste (for sprinkling)

1. Set the oven at 350 degrees. Line 2 baking sheets with parchment paper. Have on hand a small baking dish.

2. In the baking dish, spread the pecans. Toast for 8 minutes or until fragrant; cool. Leave the oven on.

3. In a bowl, whisk the flour, oats, cinnamon, baking soda, and salt to blend them.

4. In an electric mixer, beat the butter and granulated and brown sugars until well blended. Beat in the egg, followed by the corn syrup. With the mixer set on its lowest speed, blend in the flour mixture.

5. Remove the bowl from the mixer stand and stir in the dates and pecans.

6. With lightly floured hands, shape the dough into 1½-inch balls. Roll the balls in the turbinado sugar and place on the baking sheets 2 inches apart.

7. Bake the cookies for 17 minutes or until the edges are golden brown. The tops will feel soft. Transfer the cookies still on the parchment to wire racks to cool for 3 minutes. Remove the cookies from the paper and set them directly on the racks to cool completely. Jean Kressy

Jean Kressy can be reached at jeankressy@comcast.net