Oatmeal cookies

March 30, 2021  •  Category: ,

This time of year, people are busy making maamoul in Lebanon (and outside Lebanon as well if you are Lebanese), the Easter/Eid cookie par excellence; this is a suggested cookie for those of us who are not able to set aside the hours needed to make maamoul ..

The photo was taken in my hometown of Deir el Qamar, in the town square. The town, former capital of Mount Lebanon, has one mosque, twelve churches and one synagogue.

Oatmeal cookies

Joumana Accad Mediterranean, Middle Eastern March 30, 2021 Sweet Pastries, Pastries/Breads, oatmeal, halvah, cookies,

25 cookies servings

Prep Time: 30 minutes

Cook Time: 12 minutes


1 stick unsalted butter, cut into chunks (4 ounces)

1/2 cup halvah (can replace with tahini+1/4 sugar), crumbled

1/2 cup granulated sugar (raw if possible)

1/4 cup (or 3 Tbsp) grape molasses (or honey, or date molasses)

1 egg (large if possible)

1 cup all-purpose flour

1/2 tsp baking soda

1 tsp baking powder

pinch ground nutmeg or cardamom (1/4 tsp)

pinch of salt (to taste)

1/2 tsp ground cinnamon

3 cups oat flakes

1/3 cup each dried raisins, cranberries, grated coconut (or any combo of your choice)

1/3 cup toasted chopped walnuts or pecans or almonds or pistachios




  1. Melt the butter and halvah gently and stir until the mixture is creamy and smooth. Transfer to a bowl, add the egg, sugar, molasses and mix till smooth.
  2. In another bowl, mix the flour and the other dry ingredients. Add the dry ingredients to the wet batter and mix till combine. Add the dried fruits you have selected and mix gently to combine.
  3. Line a baking sheet with parchment paper and preheat the oven to 350F (180C). Using a tablespoon or cookie dough scoop, form small cookie mounds and lay on the paper spaced out by about one inch.
  4. Bake the cookies for about 10 minutes or until puffed-up and light golden. Remove from the oven and cool; serve or store for serving later in a tightly shut box.

Recipe Notes

The raw cookie mounds can be frozen and stored in the freezer for about two or three weeks until needed. When needed, they would just be baked a few minutes longer.

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5 Comments  •  Comments Feed

  1. Lee Mcdonald says:

    My Sittie is from your hometown. How wonderful to see the picture. Thank you so much.

  2. ishita says:

    The thinking much of your is praised, it is very important to have a beautiful thinking to write a beautiful post and indeed such a beautiful post rarely seen is the Beautiful much of the post you have written, it is a very beautiful of my life The post is what I saw today.

  3. Hi Joumana says:

    Hello Joumana
    Like you I was born in Lebanon where I lived for 19 years before coming to France. I live in Nice and I would like to talk with you about recipes and Lebanon. I tried to contact you on your email but I didn’t get an answer…
    I hope to have the pleasure to read you soon.



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