In the bowl of a stand mixer, affixed with the paddle attachment, cream together the butter, brown sugar and white sugar on medium-high speed, until light and fluffy. Mix in the egg, date syrup and vanilla extract. Scrape down the sides of the bowl as needed.

Change the mixer speed to low and slowly add in the flour, baking soda, baking powder, cornstarch, salt, cinnamon and nutmeg. Mix in both of the oats. Mixing until barely combined.

Remove the bowl from the mixer and dump the cookie dough onto plastic wrap and refrigerate for 3-4 hours, or overnight.

Once the cookie dough has chilled, preheat oven to 350-degrees and line three cookie sheets with parchment paper. Set aside.

Mix the cinnamon sugar topping in a small bowl. Use a standard sized cookie scoop (approximately 2 tablespoons) to scoop cookie dough balls, roll in the cinnamon sugar topping and drop onto the prepared cookie sheets.

Bake cookies, one cookie sheet at a time, in 350-degree oven for 8-minutes or until the edges of the cookies are light brown. Remove baked cookies from the oven and let rest on the cookie sheet for several minutes before transferring to a wire rack to finish cooling completely.