Start by combining the rolled oats, flour, baking soda, and ground cinnamon in a bowl. Stir them together thoroughly to ensure even distribution. This step is essential for avoiding clumps and ensuring every bite is flavorful.

Next, take your Medjool dates and chop them into smaller pieces. This makes them easier to mix into the dough and means you’ll get sweetness in every bite. If you happen to have a food processor, you can combine the dates with a splash of water to create a smooth paste. This method incorporates the sweetness better if you prefer a more uniform cookie.

In another bowl, cream together the softened butter and date paste until well combined. You can use a hand mixer or just a spatula and some elbow grease; either will work! Make sure the mixture is smooth and well-blended. This step helps the butter to incorporate better with the dry ingredients.

Now, add the lightly beaten egg and vanilla extract (if you're using it) to the butter-date mixture. Mix well until combined. Gradually incorporate the dry ingredients. Stir until a thick dough forms; this step may require some muscle, but it’s worth it!

If you choose to include walnuts or any nuts of your preference, fold them in gently. This will ensure they are well distributed throughout the cookie dough.

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Using a spoon or a scooper, drop rounded tablespoons of dough onto the prepared sheet. Leave some space between each cookie for spreading as they bake.

Put the baking sheet into the oven and allow the cookies to bake for about 12-15 minutes. Keep an eye on them. When the edges start to turn golden, it's time to take them out. They will continue to firm up even after removal.

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. This is the hardest part—waiting for them to cool!