½ cup halvah (or replace with tahini and ¼ cup more sugar), crumbled
½ cup raw sugar
¼ cup grape molasses (See Note Below)
1 large egg
1 cup all-purpose flour
½ teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon nutmeg or cardamom
½ teaspoon cinnamon
3 cups oats
1/3 cup raisins
1/3 cup dried cranberries
1/3 cup toasted walnuts or pecans
½ cup sweetened, grated coconut
Instructions
Melt the butter and halvah in a saucepan over medium heat, stirring frequently until it's creamy and smooth. Transfer to bowl of a mixer and sugar, molasses and egg. Mix for several minutes on medium until creamy.
Meanwhile mix flour, baking soda, baking powder, nutmeg or cardamom and cinnamon. Add to the batter and mix. Add the oats, raisins, cranberries, walnuts and coconut. Mix gently to combine.
Preheat oven to 350 degrees. Use a tablespoon or cookie dough scoop to drop mounds of dough on cookie sheet lined with parchment paper. Bake cookies for 12 minutes or until puffed and golden. Immediately remove and cool on a wire rack. Yields 25 two-inch cookies.
Note- Grape molasses can be substituted with honey or date syrup. Raw cookie mounds can be frozen for two weeks. When needed, bake a few minutes longer.
Originally Submitted
12/18/2014
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