Recipe by Hannah Kaminsky

Bakery-Style Oatmeal Raisin Cookies

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Parve Parve
Medium Medium
12 Servings
40 Minutes


Main ingredients

  • 2 cups old-fashioned rolled oats

  • 2 cups all-purpose flour

  • 2 teaspoons baking soda

  • 1/2 teaspoon salt

  • 1 teaspoon Gefen Ground Cinnamon

  • 1/2 cup toasted walnuts, chopped


Prepare the Cookies


Preheat your oven to 350 degrees Fahrenheit and line two or three baking sheets with Silpats or Gefen Parchment Paper. Set aside.


Place the oats in your food processor and pulse until they’re mostly broken down and look like instant oats, but still have slightly more texture and some whole oats remaining. If you’re short on time, you could substitute half rolled oats and half instant, but the texture isn’t quite the same.


In a separate bowl, thoroughly mix the brown sugar, Silan, melted margarine, and vanilla until smooth. Pour these wet ingredients into the bowl of dry, and mix until you achieve a thick batter and no dry patches of flour remain. Be sure to scrape down the sides of the bowl every now and then as you stir to make sure you don’t miss any big clumps hiding in there.


Scoop out a scant quarter cup of dough for each cookie (I find that an ice cream scoop is an indispensable tool) onto your prepared baking sheets, and very lightly press down the tops so that they’re not mounded up in the center. Bake for just 10-12 minutes, and err on the side of less time to ensure soft, chewy cookies. Slide the silpats or parchment papers off the hot sheets immediately after pulling the cookies from the oven and let cool completely before storing in an air-tight container, or serving up with a tall glass of non-dairy milk.


Transfer the lightly ground oats to the bowl of your stand mixer or just a large bowl, and add the flour, baking soda, salt, cinnamon, walnuts, and raisins. Stir to distribute all of the dry goods evenly and coat the raisins with flour so that they don’t all clump together. Set aside.


Yield: 2-3 dozen cookies.
Bakery-Style Oatmeal Raisin Cookies

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Lynn Boswell
Lynn Boswell
1 year ago

Just okay. They are a little dark. I’m guessing the silan made them this way. It’s the first time I’ve cooked with silan. I should have spread them out more because they didn’t expand much on their own so they are very tall for a cookie. They taste good just not visually all that appealing.

Sora Malka Teichman
Sora Malka Teichman
4 years ago

Yum! These came out delicious! I changed the flour to whole wheat and the margarine to oil, and the results were fantastic!

R Kook
R Kook
6 years ago

Best Texture Oatmeal Cookie! Delicious and soooo perfectly chewy! I added chocolate chips for extra flavor.

Chaia Frishman
Chaia Frishman
Reply to  R Kook
6 years ago

Thanks for the feedback Hannah! These are classic.