In a small saucepan, combine the chopped dates, white sugar, and water. Place over low heat, stirring occasionally, and bring the mixture to a gentle boil. Allow it to cook for approximately 15 minutes, or until the dates soften and the mixture thickens into a spreadable consistency. Remove from heat and set aside to cool.

In a mixing bowl, cream the softened butter and packed brown sugar together until the mixture is smooth and fluffy. Gradually add the all-purpose flour, salt, and baking soda, mixing until well incorporated. Stir in the rolled oats, ensuring they are evenly distributed throughout the dough. Slowly add 2 tablespoons of water, incorporating just enough to bring the dough together. If necessary, add additional water, one teaspoon at a time, until a cohesive dough forms.

Shape the dough into a ball, cover it with plastic wrap, and refrigerate for 15 minutes. This step allows the dough to firm up, making it easier to handle.

Lightly flour a clean work surface and roll the chilled dough out to approximately 1/8 inch thick. Using a round cookie cutter (approximately 2 inches in diameter), cut out an even number of dough rounds.

Arrange half of the dough rounds on a prepared baking sheet lined with parchment paper. Spoon a small amount of the cooled date filling into the center of each round, ensuring it does not spread to the edges. Carefully place the remaining dough rounds on top, gently pressing the edges together to seal.

Preheat the oven to 350°F (175°C). Bake the assembled cookies for approximately 15 minutes, or until they are lightly golden.

Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Serve once cooled, or store in an airtight container for later enjoyment.