Hamantaschen season is officially here and I am bouncing off the walls! All through the year, I write down new hamantaschen flavors that come to me in my dreams, during conversations with my pastry chef sister and ideas that come from my amazing readers. And then comes the hard part of choosing which ones to actually make. At the top of my list this year were these oatmeal raisin hamantaschen. What could be wrong with a chewy oatmeal raisin cookie in the shape of a hamantaschen with an amazing brown sugar raisin filling??? The challenge with oatmeal raisin cookies is that they usually spread while they bake so I came up with a great new recipe to give you the chewy cookie you know so well and the triangle shape you expect from a hamantaschen.
I love how easy this dough is to make. Hardly any mixing and it rolls out so beautifully!
Just look at that! The raisins definitely get in the way while you are cutting the circles for the hamantaschen but you can just push them right back into the dough while folding.
Did I mention that amazing filling? Soak the raisins to get them nice and plump then blend with brown sugar, molasses (or date syrup), lemon juice and cinnamon. Heaven!
The dough is so supple and easy to fold. Just don’t put in too much filling! That rule applies to all hamantaschen, by the way. If you overfill, they probably won’t stay closed and pretty.
Like a real oatmeal raisin cookie! Sweet, chewy, studded with oats and raisins. Comfort food at it’s best.