Oatmeal Tahini Chocolate Chip Cookies
Oatmeal Tahini Chocolate Chip Cookies are sweet and chewy oatmeal chocolate chip cookie with a hint of sesame flavor from the tahini.
Servings 32 cookies
Cost 5
Ingredients
- 2 cups rolled oats not instant
- ½ cup all-purpose flour (65 grams)
- ½ cup whole-wheat pastry flour or cake flour (65 grams)
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ teaspoon cinnamon
- ½ cup tahini (120 grams
- 4 tablespoons unsalted butter, cut into pieces, softened (56 grams)
- ⅔ cup granulated sugar (125 grams)
- ⅔ cup packed light brown sugar (125 grams)
- 1 large egg
- 1 large egg white
- 1 tablespoon vanilla extract
- 1 cup bittersweet or semisweet chocolate chips
- ½ cup chopped toasted walnuts or pecans
Instructions
- Preheat oven to 350 degrees F. Line baking sheets with parchment.
- Whisk oats, all-purpose flour, pastry (or cake) flour, soda, salt and cinnamon in a medium bowl.
- Beat tahini and butter in a large bowl with an electric mixer until blended into a paste. Add granulated sugar and brown sugar; continue beating until well combined-the mixture will still be a little grainy. Beat in egg, then egg white, then vanilla. Stir in the oat mixture with a wooden spoon until just moistened. Stir in chocolate chips and whatever nuts you are using.
- With damp hands, roll 1 tablespoon of the batter into a ball, place it on a prepared baking sheet and flatten slightly without letting the sides crack. Continue with the remaining batter, spacing the flattened balls 2 inches apart.
- Bake the cookies one sheet at a time on the center rack until golden brown, about 16 minutes (I baked mine 13-14). If you bake the cookies two sheets at a time, switch the pans back to front and top to bottom halfway through.
- Let cool on the pans for 2 minutes, then transfer the cookies to a wire rack to cool completely. Let the pans cool for a few minutes before baking another batch.