Preparation

• Position racks in the upper and lower thirds of the oven and heat the oven to 350˚F. In a medium bowl, whisk the flour, baking soda, salt, and cardamom.
• In a stand mixer fitted with the paddle attachment (or in a large bowl, using a hand-held electric mixer), beat the butter and both sugars on medium speed until light and fluffy, about 3 minutes.
• Add the eggs and vanilla, and beat until combined. On low speed, mix in the dry ingredients until combined. Using a wooden spoon or silicone spatula, fold in the oats and dates until evenly distributed.
• Drop rounded tablespoons of dough about 2 inches apart onto two ungreased cookie sheets. Bake, rotating the sheets and swapping positions halfway through, until the cookies are firm and golden, 8 to 10 minutes. Transfer the sheets to cooling racks and let sit for 5 minutes. Transfer the cookies directly to the racks to cool completely. Repeat with the remaining dough on cooled cookie sheets.