Oatmeal Date Cookies

I really liked these, especially since they're a healthier cookie. I got the recipe and pic from finecooking.com. As a healthy cookie, I would give them an 8, but as a regular cookie, I would give them a 6.

• 5-5/8 oz. (1-1/4 cups) unbleached all-purpose flour
• 1 tsp. baking soda
• 1/2 tsp. table salt
• 3/8 tsp. ground cardamom I substituted this for 1/2 tsp. cinnamon, which I thought was a really good and necessary addition.
• 4 oz. (1/2 cup) unsalted butter, softened
• 1 cup packed light brown sugar I put in 3/4 C.
• 1/4 cup granulated sugar
• 2 large eggs
• 1 tsp. pure vanilla extract
• 3 cups old-fashioned rolled oats
• 1-1/2 cups chopped, pitted Medjool dates

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.

nutrition information (per serving):
Calories (kcal): 100; Fat (g): 3; Fat Calories (kcal): 25; Saturated Fat (g): 1.5; Protein (g): 2; Monounsaturated Fat (g): 1; Carbohydrates (g): 18; Polyunsaturated Fat (g): 0; Sodium (mg): 65; Cholesterol (mg): 15; Fiber (g): 1;