I love oatmeal raisin cookies. There, I said it! I have heard claims of people getting angry about thinking they were biting into a chocolate chip cookie only to be shocked and appalled to find out it was oatmeal raisin all along. I’m over it. These cookies are delicious and you should all bake them asap. I do a few things in this recipe that take a bit of extra time, but I think they are really worth the effort. I start by measuring out the raisins and then I cover them with boiling water while I prepare the rest of the cookie dough. This allows the raisins to re hydrate and plump up giving you really juicy raisins, not chewy dried out ones. The other trick I’ve picked up over the years involves the oats. After measuring the oats, I pulse them a bit in the food processor to sightly break them down. I don’t turn them into a fine powder, I still want the cookies to have some texture. Here’s my dairy free oatmeal raisin cookies to feed a crowd! They don’t take long, no need to chill the cookie dough and they freeze well!
Line baking sheets with parchment paper and set aside.
Measure out the raisins into a small heatproof bowl. Cover the raisins with boiling water and set aside.
Measure out the oats and pulse them in a food processor a few times until they are chopped up but not too fine and powdery.
In a medium sized bowl combine the dry ingredients (oats, flour, cinnamon, baking powder, baking soda, and salt).
In the bowl of a stand mixer fitted with the paddle attachment, combine the oil and the sugar and mix to combine.
Add in the eggs and vanilla and mix until combined.
Stir in most of the oat mixture and mix to combine.
Strain the raisins well and discard the water.
Mix the raisins with the remaining oat mixture and stir to coat the raisins well.
Fold or gently stir the oat coated raisins into the rest of the cookie dough trying not to break the raisins up.
Scoop dough using a medium sized cookie scoop (1½ Tbs.) onto prepared cookie sheet. These cookies do spread a bit in the oven so leave space between each one. Bake for about 12 minutes until the edges are just lightly toasted brown.
I have been going to Kosherfest for quite a few years now. While it is a lot of fun, and I never leave hungry, I am often underwhelmed in the pastry department…until this year. This year I came across a new and exciting Passover granola cleverly named Matzolah by Foodman’s Original. Their Maple Nut Matzolah even won for best new Kosher for Passover product of 2012 and I agree! As soon as I sampled some I knew that I wanted to develop some sort of Passover dessert with it. The granola has great texture from sweet raisins, crunchy nuts, and is naturally sweetened with Vermont maple syrup. It sort of tastes like crushed up oatmeal raisin cookies (minus the oats which are not considered Kosher for Passover).
I already have delicious Passover recipes for double chocolate nut cookies, chocolate chip cookies, and banana chocolate chip muffins, but I wanted to offer something delicious without going into a chocolate coma. I was convinced I could use Matzolah in place of oats to make Passover “oatmeal” raisin cookies, and I did! These cookies are dense and moist with the right amount of crunch. I like lots of raisins in my cookies so I added extra raisins but it’s totally optional since the Matzolah is already loaded with raisins. These cookies do not taste like they should be Kosher for Passover which is exactly what I look for in a Passover dessert. They are a nice change from all those desserts overloaded with chocolate. If you see some Maple Nut Matzolah this year I urge you to pick some up and try these cookies!
In the bowl of an electric stand mixer fitted with a paddle attachment, beat the margarine with the sugars until combined.
Add in the eggs one at a time and mix until combined.
Add in the Matzolah, cake meal, potato starch, pudding mix, baking soda, salt, cinnamon, and vanilla and mix until combined.
Finally, add in the raisins and mix until combined.
Using a cookie scoop or two spoons, drop a 2 tsp. amount of batter onto parchment lined cookie sheet.
Bake for 8-10 minutes until the cookies just start to brown on top. Allow to cool for a few minutes on cookie sheet before transferring to cooling rack because the cookies will be very soft. Once cool they will firm up a bit.
For more information about Matzolah such as where to purchase, check out their website: http://foodmannosh.com.
For more exciting Passover desserts check out the links below!