In a large bowl, cream the butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Add the eggs one at a time and beat well after each addition.

In another bowl, sift together the all-purpose flour, baking soda, and ground cinnamon. Gradually add this dry mix to the creamed mixture.

Stir in the milk, chopped dates, and chopped pecans until everything is evenly distributed. Cover the dough and chill in the refrigerator for 30 minutes.

Preheat the oven to 375°F. Line a baking sheet with parchment paper. Drop small spoonfuls of dough onto the baking sheet, leaving space between each cookie.