Chocolate Oatmeal Cookies

Chocolate Oatmeal Cookies.jpg

Makes about 8 dozen small cookies.

Traditionally these cookies are made with butter. I make them with both butter and olive oil and surprisingly prefer the cookies with olive oil. Shredded coconut and chocolate give these cookies an added crunch and taste. Since this makes a large number of cookies, I tried freezing and refrigerating them. Both methods work very well. I store them in a plastic container with wax paper between the layers.


  • 1 1/3 cups unbleached all – purpose flour
  • 1 teaspoon baking powder
  • 1 cup olive oil
  • 1 ¼ cups light brown sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 2 cups old fashioned rolled oats
  • ¾ cup unsweetened shredded coconuts
  • 5 ounces imported semi-sweet chocolate, chopped into very small pieces


  1. Preheat the oven to 350F.
  2. Line 2 to 3 large cookie sheets with parchment paper.
  3. In a small bowl combine the flour and baking powder.
  4. Pour the oil into a bowl of an electric mixer and beat with the balloon whisk attachment, at medium speed, adding sugar gradually, for about 5 minutes. You may have to scrape the sides of the bowl.    Add the egg and vanilla extract.
  5. With a rubber spatula gradually add the flour mixture, mixing until just combined.
  6. Gradually fold in the oats, coconut and chocolate.
  7. Place flat teaspoons of batter unto the cookie sheets, 1 inch apart.
  8. Bake for about 20 minutes, the cookies should be golden.
  9. Transfer to a wire rack to cool.


If you wish to make the cookies with butter use, 2 sticks.


Pine Nut Cookies

Pine Nut Cookies.jpg

Makes about 5 dozen bite size cookies.

These cookies are pareve, gluten free, bite size and ideal on Passover. They keep very well, refrigerated and stored in a tight fitting container with wax paper between the layers. 


  • ¾ cup pine nuts
  •  1 ¾ finely ground almond flour with skin (See Note)
  •  2/3 cups sugar
  •  1 ½ to 1¾ large egg whites, at room temperature, well whisked


  1. Preheat the oven to 325 F.
  2. Line an 18 x13 inches cookie sheet with parchment paper.
  3. Place the pine nuts on a piece of wax paper.
  4. In a medium bowl combine the almond flour with the sugar.   
  5. Add 1 ½ egg white to the almond flour. Combine with a wooden spoon until the mixture becomes a paste (it may take a few minutes. If it is still too dry to roll into a ball add some more egg white).
  6. Roll the dough into cherry size balls. They will expand when baking.
  7. Roll the balls in the pine nuts, pressing gently.   
  8. Place on the parchment paper and bake for 25 minutes. The underside should be lightly golden.
  9. Cool on a wire rack.


I use Bob’s Red Mill ground almonds flour with the skin. Once opened, I freeze it.

If you find it difficult to roll the cookies, do it with wet hands.


Two Tone Mini Cookies

Makes about 10 dozen, 1 x ½ inch bite size cookies.                                                                 

These small tidbits are a lovely combination of a cookie bottom and a soft chocolaty top. They freeze very well and are convenient for large gatherings.

If you like, it is easy to make them in two stages. You can bake the bottom at any time and finish the top the following day.

The only time consuming part is cutting them. I make mine almost bite size. You can, of course, cut them to any size.   

 I must confess that they are more delicious made with butter.                    



  • ½ cup blanched almonds
  • 1½ cups unbleached all-purpose flour
  • ¼ cup sugar
  • 8 tablespoons unsalted margarine, at room temperature, cut into small pieces, plus ½ tablespoon for greasing the pan
  • 1 large egg
  • ½ teaspoon vanilla extract


  • 5 tablespoons unsalted margarine at room temperature, cut into small pieces
  • 7 ounces imported, high quality semi-sweet chocolate, broken into small pieces
  • ½ generous cup sugar  
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • ½ cup unbleached all-purpose flour
  • 2 cups (7ounces) walnuts, toasted, semi coarsely chopped 



  1. Grease a 13 X 9 inch baking pan with margarine.
  2. In a food processor fitted with the steel blade, chop the almonds finely. Add the flour and sugar and pulse to combine. Add the margarine, eggs and vanilla extract.
  3. Pulse until dough clings to the blade but before it forms into a ball.
  4. Turn out the dough unto a lightly floured work surface, knead it with your hands and shape into a smooth, flat rectangle.
  5. Roll out the dough between two sheets of wax paper to about 11 x 15 inches. The dough will spread more easily if you occasionally turn it over, lift the top wax paper and flour the dough lightly.
  6. Remove top sheet of wax paper. Roll dough loosely over rolling pin and unfold over the baking pan.
  7. Place the dough in the baking pan and press evenly with your hands to cover the bottom and extending to 1/8 inch of the sides (dough is malleable enough to fix the cracks). Refrigerate for 1 hour or longer.  
  8. Preheat oven to 350F.
  9. Bake the dough in the center oven for about 25 minutes. The edges will be a little golden and pulling away from the sides. Place on a wire rack to cool. This can be done a day ahead.


  1. Preheat oven to 350F.
  2. Melt the margarine, chocolate and sugar in a double boiler until smooth. Remove the top and whisk in one egg at a time, vanilla extract and flour until well combined. With a rubber spatula, fold in the walnuts.
  3. Spread chocolate evenly over cooled cookie crust, not touching the edges and bake, for about 15 minutes, or until top feels slightly set to the touch.  Cool on a wire rack.
  4. To cut the cookies to the size of your choice, flip the rectangle unto a large cookie sheet and than again unto a cutting board. The chocolate will be on top. 


I freeze the cookies in a tight fitting container with wax paper between the layers.


Chocolate Chip Cookies

Makes about 4 dozen 2 inch size cookies.

Children as well as grown-ups love these cookies.  I am generally not in favor of substituting one shortening for another, but in this recipe you can use either butter or unsalted margarine for an equally delicious cookie.  I prefer using butter.    


  • 1 cup plus 2 tablespoons unbleached all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/3 cup sugar
  • 1/4 cup light brown sugar
  • 8 tablespoons unsalted butter or margarine, at room temperature, cut into quarters
  • 1/2 teaspoon vanilla extract
  • 1 large egg, at room temperature
  • 4 ounces high quality, imported semi-sweet chocolate, broken into small pieces, coarsely chopped (See Note)
  • 1/2 cup walnuts, coarsely chopped (See Note)


  1. Preheat oven to 375F.
  2. In a small bowl combine flour and baking powder. In another bowl combine both sugars.
  3. Place butter/margarine in an electric mixer bowl, using a balloon whisk attachment, beat at medium speed, gradually adding the sugars until light and fluffy (about 2 minutes). Add vanilla extract and the egg. Lower the speed and fold in the flour until combined.
  4. With a rubber spatula, fold in the chocolate and nuts. Combine well.
  5. Place generous teaspoons of the batter onto ungreased cookie sheets with some space between them and bake for about 13 minutes or until lightly brown (you will need 2 sheets). Let rest for a minute before removing the cookies with a metal spatula to a wire rack to cool completely.


I chop the chocolate and the walnuts (separately) in a food processor fitted with a steel blade.

These cookies freeze very well.

To store, place the cookies side by side in an air-tight, plastic container with wax paper between the layers.