Easiest Way to Make Sephardic Soft Matzah

Healthier Soft Oatmeal Cookies

Soft, pliable, historically authentic, and hopefully identical to what has the following is a recipe for real maṣṣāh/מַצָּה, a basic unleavened flatbread.

Recipe Summary Healthier Soft Oatmeal Cookies

My family loves these oatmeal cookies, and with my made-over version, they are a great way to sneak extra fiber and grains into their diet! I reduce the sugar, add whole wheat, use rolled oats and add dates (for extra fiber!)

Ingredients | Sephardic Soft Matzah

1 cup butter, softened

½ cup white sugar

¾ cup packed brown sugar

2 eggs

1 teaspoon vanilla extract

1 cup all-purpose flour

1 cup whole wheat flour

1 teaspoon baking soda

1 teaspoon salt

2 teaspoons ground cinnamon

1 cup diced, pitted dates

3 cups rolled oats

Directions

Beat butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add eggs, one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in vanilla extract. Combine all-purpose flour, whole wheat flour, baking soda, salt, and cinnamon in a separate bowl; stir into butter mixture. Fold in oats and dates. Cover and chill dough for at least one hour.

Preheat oven to 375 degrees F (190 degrees C). Grease two baking sheets.

Roll dough into walnut-sized balls and place 2 inches apart onto baking sheets. Flatten each cookie with a large fork.

Bake in preheated oven until cookies are golden brown, 8 to 10 minutes. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

This recipe is a healthier version of Soft Oatmeal Cookies.

Info | Sephardic Soft Matzah

prep: 15 mins cook: 10 mins additional: 1 hr 5 mins total: 1 hr 30 mins Servings: 24 Yield: 2 dozen

TAG : Healthier Soft Oatmeal Cookies

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