Jumbo Pareve Oatmeal, Peanut Butter and Raisin Cookies

In my son-in-law Alex’s family, they call these the “Brownie Cookies,” not because there is chocolate in them, there isn’t, but because many years ago Alex’s dog, Brownie, seemingly defied gravity to snatch one out of my hand when I was first introduced to him in the car and reached with my other hand to pat his head. Not only the dog, but the whole family is crazy about them and they are one of the few cookies I make that are just as good made pareve, or dairy-free as they are made with butter.

I recently took two freshly-baked ones to my friend Roxy when we met for lunch, one for her and one for her husband. She confessed to me later that after she ate the first one, she decided to eat the other one as well. George never knew what he was missing. I am sure I will make it up to him by sending a bunch the next time I see them; or, perhaps Roxy will begin baking them herself now that I am putting up the recipe here.

Jumbo Oatmeal, Peanut Butter and Raisin Cookies

• non-stick cooking spray
• 1 cup sugar
• 1 cup firmly packed light brown sugar
• 3/4 cup (1-1/2 sticks) unsalted pareve margarine, room temperature
• 1/2 cup chunky, all natural peanut butter
• 2 extra-large eggs
• 1/4 cup orange juice
• 1 tsp. vanilla
• 2 cups all-purpose unbleached flour
• 1 tsp. baking soda
• 1 tsp. cinnamon
• 1 tsp. salt
• 3/4 cups old-fashioned oats
• 3/4 cups quick-cooking oats
• 1 cup golden or assorted raisins

Preheat oven to 350°F. Grease baking sheets with non-stick cooking spray.

Cream both sugars with margarine and peanut butter in large bowl of electric mixer on medium speed until light and fluffy.

Add eggs, one at a time, beating very well after each addition.

Beat in orange juice and vanilla.

Mix in flour, baking soda, cinnamon and salt.

Stir in oats and raisins on low speed until just combined.

Drop dough onto prepared sheets using a standard-sized ice cream scoop, spacing at least two inches apart.

Bake until golden brown, about 15 minutes in a convection oven, or 18 to 20 minutes in a standard oven. Transfer to cooling rack and store, when cooled, in an airtight container.

Makes about 40 cookies. I have tried making these cookies in standard cookie size, but they lose the crispy on the outside, chewy on the inside, consistency that makes them especially wonderful. Try not to overbake them in order to achieve the right consistency or you will have a delicious, but totally crispy cookie.