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Oatmeal tahini chocolate chip cookies
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Oatmeal Tahini Chocolate Chip Cookies

Oatmeal Tahini Chocolate Chip Cookies are sweet and chewy oatmeal chocolate chip cookie with a hint of sesame flavor from the tahini.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 32
Author Cookie Madness

Ingredients

  • 2 cups rolled oats not instant
  • 1/2 cup all-purpose flour 65 grams
  • 1/2 cup whole-wheat pastry flour or cake flour 60 grams
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 teaspoon cinnamon
  • 1/2 cup tahini 120 grams
  • 4 tablespoons unsalted butter cut into pieces (56 grams)
  • 2/3 cup granulated sugar 125 grams
  • 2/3 cup packed light brown sugar 125 grams
  • 1 large egg
  • 1 large egg white
  • 1 tablespoon vanilla extract
  • 1 cup bittersweet or semisweet chocolate chips
  • 1/2 cup chopped toasted walnuts or pecans

Instructions

  • 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.