Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large bowl, cream the softened butter and brown sugar together until smooth and fluffy (2–3 minutes by hand or 1–2 minutes with a mixer).

Beat in the egg and vanilla until the mixture is uniform and glossy.

In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.

Gradually add the dry ingredients to the wet mixture, stirring just until no streaks of flour remain to avoid tough cookies.

Fold in the chopped dates and nuts until evenly distributed.

Use a spoon or small scoop to drop rounded tablespoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Bake for 10–12 minutes, until the edges are lightly golden and the centers look set.

Let cookies cool on the baking sheet for 3–4 minutes before transferring to a wire rack to cool completely.