Oatmeal Chocolate Chip Cookies

Oatmeal Chocolate Chip Cookies

Prep time:15 minutes
Start to finish: 1 hour

Here’s a new take on an American classic. Tahini (sesame paste) makes the cookies sophisticated for adults, lower in saturated fat and ever so delicious for friends and family.

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

  1. Position racks in the upper and lower thirds of the oven; preheat to 350°F. Line 2 baking sheets with parchment paper.

  2. 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 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.

  3. With damp hands, roll 1 tablespoon batter into a ball, place on a prepared baking sheet and flatten until squat, but don’t let the sides crack. Continue with the remaining batter, spacing the flattened balls 2 inches apart.

  4. 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 to a wire rack to cool completely. Let the pans cool for a few minutes before baking another batch.

Makes about 45 cookies.

Per cookie: 101 calories; 5 g fat (2 g sat, 1 g mono); 7 mg cholesterol; 13 g carbohydrate; 2 g protein; 1 g fiber; 45 mg sodium.

Enhancements: Spike up the flavor of Oatmeal Chocolate Chip Cookies by adding 1 teaspoon banana, rum or orange extract with the vanilla. Or substitute 1/2 cup unsweetened coconut flakes for the walnuts.