---------- Recipe via Meal-Master (tm) v8.05
       Title: Big Oatmeal Cookies with Dates and Nuts
  Categories: Cookies
       Yield: 30 servings
     3/4 c  Butter
     3/4 c  Brown sugar
     1/2 c  Granulated sugar
       2    Eggs
     1/4 c  Milk
       1 ts Almond extract
       2 c  Flour
       1 ts Cinnamon
       1 ts Allspice
     1/2 ts Baking powder
     1/2 ts Baking soda
     1/2 ts Salt
   2 1/2 c  Rolled oats; not instant
       1 c  Dates; cut in 1/4 dice
       1 c  Walnuts; coarsely broken
     1/4 c  Sweetened shredded coconut
     1/4 c  Sesame seeds
       Cover a flat baking sheet w/parchment if possible; tinfoil if
   necessary. If you use tinfoil, butter it generously. Preheat oven to 375.
   Cream the butter with the sugars until light and fluffy; the sugar needn't
   be completely dissolved but it should be very well mixed in. Beat the eggs
   w/milk and almond extract until the mixture is foamy. Sift the flour
   w/spices, baking powder, baking soda, and salt. Make sure all the
   embellishments are ready. Using a wooden spoon, work about half the flour
   mixture into the butter and sugar. Add the milk and egg mixture and combine
   well.  Then add the rest of the flour mixture and, as soon as the dough is
   smooth, the oats, dates, nuts, coconut, and sesame seeds. Give each
   addition about 2 stirs before adding the next, but don't wait until each is
   well mixed.  Stir only enough to ensure proper distribution of the goodies
   at the end.
         Put golf ball-sized dollops of the dough on the lined baking sheet,
   spacing them about 8 apart.  Use a knife blade to flatten and spread the
   dough into 3.1/2 circles (which will spread a bit in the oven). Be sure
   they aren't more than 1/4 thick. Bake the cookies 8 mins., then reverse
   the sheet so they brown evenly and lower the heat to 350~. Bake another 5
   to 8 mins. or until the cookies are nicely browned and a broken one is dry
   in the center.  They will be soft when they come out of the oven, but will
   become chewy, w/crisp edges, as they cool. Cool on a wire rack.
      Source: Yankee New England Cookbook by Leslie Land