Preheat oven to 300°F. In a medium-sized bowl, add the flour, baking soda, salt, oats, and cinnamon. Stir to combine fully, set aside.
In a large bowl or the bowl of a stand mixer add the brown sugar and the granulated sugar, stir to combine. Add the butter and whip on medium speed for about a minute, scrape down the sides to make sure it is fully incorporated.
Add the honey and vanilla, stir to combine, add the eggs one at a time and fully mix in. Crank up the speed to medium and whip the mixture until light and fluffy, about two minutes.
With the mixer on low, add the dry ingredients a spoonful at a time until mixed in. Scrape down the sides. Stir in the chopped dates and pecans until just mixed, you do not want to overmix the batter.
On an ungreased cookie sheet, place rounded tablespoons of the batter 2 inches apart. Pro tip: add a couple of extra chopped dates and pecan pieces on top of each cookie and gently press down for a prettier presentation. Bake for 18-22 minutes until very light golden brown. Immediately transfer cookies to a wired rack to cool completely.
Notes
Recipe is adapted from Mrs. Field's Best Ever Cookie Book.