Preheat oven to 350°F (175°C).

In a large bowl, cream together the light brown sugar and butter until light and fluffy.

Beat in the eggs one at a time, mixing well after each addition.

Combine the chopped pecans, raisins, and dates in a separate bowl.

Lightly flour the nut and fruit mixture to prevent them from sinking to the bottom of the cookies.

In a small bowl, dilute the soda in warm water.

Add the floured nut and fruit mixture to the creamed butter and sugar.

Stir in the cinnamon, diluted soda, flour, and vanilla extract.

Mix until all ingredients are well combined.

Drop by teaspoonfuls onto a well-greased cookie sheet.

Bake in the preheated oven for 18-22 minutes, or until golden brown.

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.