Oatmeal cookies can be divisive, but if you’re a fan of these crunchy cookies try this vegan version which is great dipped in milk or even acting as a cracker to a spreadable cheese.
By Yuliya Childers
Russian Oatmeal Cookies
Oatmeal cookies can be divisive, but if you're a fan of these crunchy cookies try this vegan version which is great dipped in milk or even acting as a cracker to a spreadable cheese.
Author: Yuliya Childers
Recipe Type: Baking
Serves: 2 dozen
- 20 g (2-1/2 Tbsp) dark seedless raisins (currants), roughly chopped
- 198 g (scant 1 cup) coconut oil (margarine in the original version)
- 295 g (1-1/2 cup) sugar
- 8.5 (1-1/2 Tbsp) g ground cinnamon
- 1 tsp vanilla extract
- 34 g (3-1/2 Tbsp) molasses or dark corn syrup
- 170 g (1 cup + 1 Tbsp) oatmeal flour
- 75-118 ml hot water
- 5 g (1 tsp) salt
- 4 g (1 tsp) baking soda
- 397 g (3 cups + 1 Tbsp) all-purpose flour
- Chop raisins with a knife or in a processor.
- In a bowl, mix chopped raisins, coconut oil, sugar, cinnamon, vanilla, and molasses.
- Dissolve soda and salt in hot water (it should be quite hot and barely touchable by hand), and add to the bowl.
- Add oatmeal flour immediately and mix everything very well for at least 3-4 minutes, allowing oats to absorb as much liquid as possible.
- Add the all-purpose flour and make the dough. Dough should be kneaded well to create soft, rich, slightly tacky mass, but not longer than 6 minutes.
- Roll the dough out into a ⅜? thickness.
- Using a cookie cutter or a glass, cut out the cookies of the desired diameter.
- Re-roll scraps and cut again, until all the dough is used up.
- Transfer cookies onto parchment lined baking sheet, leaving a bit of space in between. They will not expand too much, but ½? distance is desirable.
- Bake in the oven preheated to 400°F for 12-15 minutes. Exact timing greatly depends on the cookie sheet quality and your individual oven properties. Cookies should be lightly browned and fully set.