Tahini Oatmeal Date Cookies with Pecan & Raisin

Name: Tahini Oatmeal Date Cookies with Pecan and Raisin
Yield: 240
Cuisine: Fusion
Ingredients: dates; water; tahini (sesame paste); wheat germ; rolled oats; baking powder; baking soda; salt; vanilla extract; pecans; raisins, seedless

Submitted by wbga

Tahini Oatmeal Date Cookies with Pecan and Raisin recipe

YIELD

240 servings

PREP

20 min

COOK

15 min

READY

35 min

Ingredients

POUND DATES
pitted

CUPS WATER

⅓

CUP TAHINI (SESAME PASTE)
(old fashioned peanut butter, may be substituted) *

CUP WHEAT GERM

CUPS ROLLED OATS

TEASPOONS BAKING POWDER

TEASPOONS BAKING SODA

TEASPOON SALT

2 ½

TEASPOONS VANILLA EXTRACT

CUPS PECANS
chopped, toasted

2 ½

CUPS RAISINS, SEEDLESS

Directions

Chop dates in food processor. Add part or all of the water and blend until dated are pureed. Pour purée and any remaining water into a very large mxing bowl.

Add tahini and blend well. Add wheat germ, oats, baking powder, baking soda, and salt and blend well. Add vanilla while beaters are mixing the dough. Slowly blend in nuts and raisins. Batter will be very stiff. Blend until all ingredients are evenly distributed.

Preheat over to 350℉ (180℃). Drop onto non-stick cookie sheet and flatten with a spoon. Or shape by hand into desired shapes. These cookies will not flatten or spread. They may be baked close together.

Bake 12 to 15 minutes or more, depending on sides, at 350℉ (180℃). Store in refrigerator.