4 tablespoons cold unsalted butter, cut into pieces
2/3 cup granulated sugar
1 large egg
1 large egg white
1 tablespoon vanilla extract
1 cup semisweet or bittersweet chocolate chips
1/2 cup chopped walnuts
Position racks in upper and lower thirds of oven; preheat to 350įF.
Line 2 baking sheets with parchment paper.
Whisk oats, 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;
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.
With damp hands, roll 1 tablespoon of the batter into a ball, place it
on a prepared baking sheet and flatten it until squat, but donít let
the sides crack. Continue with the remaining batter, spacing the
flattened balls 2 inches apart.
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 the cookies to a wire rack to
cool completely. Let the pans cool for a few minutes before baking
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