Oatmeal Chocolate Chip Cookies (From Eating Well) |
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Prep Time: 15 Minutes Cook Time: 32 Minutes |
Ready In: 47 Minutes Servings: 6 |
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I found it interesting that this recipe included tahini, so I had to try it. Great cookies-crispy texture and wonderful flavor. While I don't know that I would classify them as particularly healthy , they are an improvement over most other versions-they do include a good amount of healthful oats, half the flour is whole-grain, and using tanini in place of part of the butter lowers the saturated fat a bit. :) Adapted from Eating Well. Ingredients:
2 cups rolled oats (not quick-cooking) |
1/2 cup all-purpose flour |
1/2 cup whole wheat pastry flour (i wouldn't sub regular whole-wheat 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 small 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 chocolate chips (bittersweet or semisweet) |
1/2 cup chopped walnuts |
Directions:
1. Position racks in the upper and lower thirds of the oven and preheat to 350° F (I baked at 325F convection); line two 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 with an electric mixer in a large bowl until blended into a paste.
3. Add granulated sugar and brown sugar; continue beating until well combined (the mixture will still be a little grainy).
4. Beat in egg, then egg white, then vanilla.
5. Stir in the oat mixture with a wooden spoon until just moistened; stir in chocolate chips and walnuts.
6. With damp hands, roll 1 tablespoon of the batter into a ball, place it on the baking sheet and flatten it slightly, but don't let the sides crack; continue with the remaining batter, spacing the flattened balls 2 inches apart.
7. Bake the cookies until golden brown, about 16 minutes, switching the pans back to front and top to bottom halfway through. (Note: I baked mine only about 13 minutes and felt that was too long-you will want to adjust your baking time according to how crispy you like your cookies.).
8. Cool on the pans for 2 minutes, then transfer the cookies to a wire rack to cool completely.
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