Categories: Desserts
Ingredients
- 2 cups rolled oats
- 1/2 cup whole-wheat pastry flour
- 1/2 cup all-purpose flour
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup tahini
- 4 tbsp cold unsalted butter, cut into pieces
- 2/3 cup granulated sugar
- 2/3 cup light brown sugar
- 1 large egg
- 1 large egg white
- 1 tbsp vanilla extract
- 1 cup chocolate chips
- 1/2 cup chopped walnuts
Directions
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sition racks in upper and lower thirds of oven; preheat to 350. Line 2 baking sheets with parchment paper.
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Whisk oats, whole-wheat flour, all-purpose 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 and brown sugar; beat until well combined. Beat in egg, then egg white, then vanilla. Stir in the oat mixture until just moistened. Stir in chocolate chips and nuts.
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With damp hands, roll 1 tbsp of the dough into a ball, place on a prepared baking sheet and flatten until squat, but don’t let the sides crack. Continue with the remaining dough, spacing the flattened balls 2 inches apart.
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Bake the cookies, switching pans back to front and top to bottom halfway, until golden brown, about 16 minutes. Cool on the pans for 2 minutes, then transfer to a wire rack to cool. Let the pans cool for a few minutes between batches.