Ingredients Jump to Instructions ↓

  1. 2 cup(s) rolled oats (not quick-cooking) 1/2 cup(s) all-purpose flour 1/2 cup(s) whole-wheat pastry flour (see Tips & Techniques) 1 teaspoon(s) ground cinnamon 1/2 teaspoon(s) baking soda 1/2 teaspoon(s) salt 1/2 cup(s) tahini (see Tips & Techniques) 4 tablespoon(s) cold unsalted butter , cut into pieces 2/3 cup(s) granulated sugar , or 1/3 cup Splenda 2/3 cup(s) packed light brown sugar 1 large egg 1 large egg white 1 tablespoon(s) vanilla extract 1 cup(s) semisweet or bittersweet chocolate chips 1/2 cup(s) chopped walnuts

Instructions Jump to Ingredients ↑

  1. Position racks in the upper and lower thirds of the oven; preheat to 350°F. Line 2 baking sheets with parchment paper. Whisk oats, all-purpose flour, whole-wheat flour, cinnamon, baking soda and salt in a medium bowl. Beat tahini and butter in a large bowl with an electric mixer until blended into a paste. Add granulated sugar (or Splenda) 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 walnuts. With damp hands, roll 1 tablespoon of the batter into a ball, place it on a prepared baking sheet and flatten it until squat, but don't let the sides crack. Continue with the remaining batter, spacing the flattened balls 2 inches apart. Bake the cookies until golden brown, about 16 minutes, switching the pans back to front and top to bottom halfway through. 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.


Send feedback