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 (or rounded tablespoons) 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.