Hermit in a Cookie

•  2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 1/2 cup unsalted butter, softened
• 1 cup light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 cup milk
• 1 1/2 cups chopped dates
• 3/4 cup toasted chopped walnuts

1. Preheat the oven to 400°F.
2. Arrange racks in the bottom and top third of the oven. Line 2 baking sheets with parchment paper.
3. Combine the dry ingredients: 
4. In a medium mixing bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, allspice, and cloves.
5. Cream the butter and sugar: 
6. In a large bowl, beat the butter and brown sugar with a hand mixer on medium speed until light and fluffy, about 5 minutes. You can use a stand mixer with the paddle attachment—mix for about 3 minutes.
7. Add the egg and vanilla extract and beat on medium speed until fully combined and the mixture becomes fluffy again, about 1 minute. 
8. Pour in the milk and beat on low speed until incorporated.
9. Add the dry ingredients:
10. Add the dry ingredients and fold with a rubber spatula until no dry spots of flour remain. Add the chopped dates and walnuts and fold until evenly distributed through the dough.
11. Scoop:
12. Use a medium cookie scoop or a spoon to scoop about 2-tablespoon portions. Evenly space 12 cookies on each baking sheet, about 3 inches apart.

Bake:

1. Place a pan on each rack in the oven and bake for 10 to 12 minutes, rotating the pans from top to bottom and back to front halfway through. The cookies should puff slightly, their centers should be set, and the edges should be golden brown.
2. Wait at least 5 minutes before transferring the cookies to a wire rack to finish cooling.
3. The cookies will keep in an airtight container on the counter for up to 5 days. I like them best the day after baking.