A new hannaford.com is coming soon! To bring you this new experience, the site will be unavailable starting 7PM on 8/20 until the new site is live on 8/21. Hannaford To Go pickup will be unavailable from 6PM 8/20 through 8/21. Please direct any questions or concerns to our Consumer Relations Department at 1-800-213-9040.
Hannaford homepage
0 items

{"dragByHandle":true,"dragByBody":false,"cssSelector":"ql-thumbnail","widgetClass":"OverlayWidget","bindings":{"bind0":{"element":".ql-thumbnail .Quicklook .trigger","type":"quicklookselected","fn":"function(){$.fnProxy(arguments,\'#headerOverlay\',OverlayWidget.show,\'OverlayWidget.show\');}"}},"effectOnHide":"slide","effectOnShowOptions":"{}","effectOnHideOptions":"{}","closeOnBackgroundClick":true,"effectOnShowSpeed":"1200","onScreenPadding":10,"allowOffScreenOverlay":false,"captureClicks":true,"effectOnShow":"slide","effectOnHideSpeed":"1200"}

"Baklava" Oatmeal Cookies

"Baklava" Oatmeal Cookies

Get Ready

Servings: Makes 24 Cookies

Prep Time: 2445 minutes

Cook Time: 30 minutes

Ingredients: Add ingredients to List

Be sure to finely chop each nut variety separately-walnuts are softer than pistachios and will turn to dust by the time the pistachios are properly chopped.
3 cups old-fashioned oats
16 Tbsp. unsalted butter
1 1/3 cups honey
1 cup walnuts, chopped fine
3/4 cup unsalted pistachios, chopped fine
1 tsp. ground cinnamon
3/4 tsp. salt
1/2 tsp. ground cardamom
2 large egg yolks
2 tsp. rose water (optional)
1 tsp. vanilla extract
1 cup all-purpose flour
1/2 tsp. baking soda

directions:

1. Toast oats in a large skillet over medium heat, stirring occasionally, until fragrant and darkened in spots, about 5 minutes; transfer to a bowl and set aside.
2. Return skillet to medium heat, add butter, and melt, swirling pan constantly. Continue to cook, scraping bottom of skillet frequently, until butter turns golden-brown and smells nutty, 2 to 4 minutes.
3. Carefully stir in honey, walnuts, pistachios, cinnamon, salt, and cardamom and simmer, stirring occasionally, until thickened and syrupy, about 3 minutes. Using a rubber spatula, scrape honey mixture into a large heat-proof bowl and let cool 30 minutes, stirring occasionally.
4. Place racks in upper-middle and lower-middle of oven and heat to 350 degrees. Add egg yolks, rose water (if using), and vanilla to bowl and stir with rubber spatula until completely incorporated. Add flour and baking soda and stir until no dry flour remains. Fold in oats until evenly coated. (Dough will be very sticky.)
5. Using a greased scoop or spoon, divide dough into 24 portions (about 2 tablespoons each) on two parchment-lined baking sheets, spacing them at least 2" apart. If desired, use wet fingers to reshape portions into neat, uniform domes.
6. Bake until cookies are evenly browned and centers are puffed slightly, 14 to 18 minutes, switching and rotating baking sheets halfway through. Let cool 5 minutes, then use a spatula to transfer cookies to a wire rack and let cool completely, at least 30 minutes. Transfer to an airtight container and store at room temperature for up to five days.
Source: Hannaford fresh Magazine, January - February, 2019

{"widgetClass":"TabWidget","options":"{cache:true}"}

Quantity Ingredients  
3 cups old-fashioned oats  
16 Tbsp. unsalted butter  
1 1/3 cups honey  
1 cup walnuts, chopped fine  
3/4 cup unsalted pistachios, chopped fine  
1 tsp. ground cinnamon  
3/4 tsp. salt  
1/2 tsp. ground cardamom  
2 large egg yolks  
2 tsp. rose water (optional)  
1 tsp. vanilla extract  
1 cup all-purpose flour  
1/2 tsp. baking soda  
Add to Shopping ListLearn More About Shopping Lists

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Makes 24 Cookies
Base Nutrients
Calories 160 kcal (8%)
Calories from Fat 81
Total Fat 9 g (14%)
Saturated Fat 4 g (18%)
Cholesterol 25 mg (8%)
Sodium 70 mg (3%)
Total Carbohydrates 19 g (6%)
Dietary Fiber 1 g (4%)
Protein 2 g (3%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
loading