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Parve
Easy
10 Servings
Allergens 
50 Minutes
Diets
Yield: 20 pieces
6 tablespoons butter or vegan butter, melted
2/3 cup + 2 tablespoons sugar, divided
1 and 1/2 teaspoons baking powder
2 teaspoons Gefen Ground Cinnamon, divided
1/4 teaspoon salt
1 teaspoon vanilla extract
2 large eggs
1 and 3/4 cups Shibolim White Whole Wheat Flour
1/2 cup old-fashioned rolled oats
1/2 cup Haddar Mini Chocolate Chips
1/2 cup chopped pecans or sliced almonds
Preheat oven to 350 degrees Fahrenheit. Line a cookie sheet with Gefen Parchment Paper or a Silpat mat.
In a medium-sized bowl, cream butter, two-thirds cup sugar, baking powder, one teaspoon cinnamon, salt and vanilla until blended and smooth. Add the eggs and beat until the mixture is well combined.
Add flour and oats and mix just to combine. Fold in chocolate chips and nuts.
Divide dough into two equal pieces and shape each piece into a rough log, about eight inches long by four inches wide. Place the logs onto the baking sheet, spaced about two inches apart.
In a small dish, mix remaining two tablespoons sugar and one teaspoon cinnamon. Sprinkle two thirds of cinnamon-sugar onto logs.
Bake for 18 minutes, until lightly browned. Let cool for about 10 minutes. Cut the logs on the diagonal into 3/4-to-one-inch slices. Sprinkle with remaining cinnamon sugar.
Reduce oven temperature to 325 degrees Fahrenheit.
Bake for an additional 20 to 25 minutes, until cut edges are a light golden brown. Let cool and store in an airtight container.
Photo by Chay Berger
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