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Oatmeal Bars with Dates and Walnuts

2 3/4 cups old-fashioned rolled oats
3/4 cup whole wheat flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
1/2 teaspoon ground cinnamon
1/4 teaspoon allspice
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2 cups packed light brown sugar
3 large eggs
2 1/2 teaspoons pure vanilla extract
1 1/2 cups walnuts (about 5 1/2 ounces), toasted and chopped
1 cup dates (5 ounces), pitted and coarsely chopped
Vegetable oil cooking spray


Preheat oven to 350F. Finely grind 1 1/4 cups oats in a food processor. Stir together ground oats, 1 cup whole oats, the whole wheat fl our, baking powder, salt, cinnamon, and allspice in a large bowl. With an electric mixer beat butter and brown sugar on medium speed until pale and fluffy, about 5 minutes. Mix in eggs and vanilla. Reduce speed to low; mix in oat mixture until just combined. Mix in walnuts and dates. Coat a 9 by 13-inch baking dish with cooking spray. Using an offset spatula, spread batter evenly in dish. Scatter remaining 1/2 cup whole oats over top. Bake, rotating dish halfway through, until golden and a cake tester inserted into center comes out clean, about 35 minutes. Let cool completely in dish on a wire rack. Cut into bars. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.

Source: www.epicurious.com