Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.

In a large bowl, cream the softened butter with the brown and granulated sugars until light and fluffy — about 2–3 minutes with a mixer. Scrape the bowl.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla.

In a separate bowl, whisk the flour, oats, baking soda, baking powder, salt, and cinnamon until evenly combined.

Fold the dry ingredients into the wet mixture just until incorporated. Avoid over-mixing to keep cookies tender.

Stir in the chopped dates and any optional nuts or chocolate chips. Ensure the dates are evenly distributed.

Chill the dough for 15–30 minutes to prevent excessive spreading.

Scoop 1.5-tablespoon portions of dough onto the prepared sheets, placing them about 2 inches apart. Slightly flatten each ball if you prefer a thinner cookie.

Bake for 10–12 minutes until the edges are set and lightly golden while the centers look a touch underbaked.

Cool cookies on the sheet for 5 minutes, then transfer to a wire rack to cool completely.