Oatmeal Chocolate Chip Cookies

ByElina

Ingredients

  • 1 cup semisweet or bittersweet chocolate chips
  • ½ cup chopped walnuts
  • ½ cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking soda
    Gold Medal Flour All-Purpose
    $1.99
    Thru 02/11
  • ½ teaspoon salt
  • ½ cup tahini, (see Ingredient Note)
  • 4 tablespoons cold unsalted butter, cut into pieces
  • ⅔ cup granulated sugar
  • ⅔ cup packed light brown sugar
  • 1 large egg
    C&H Sugar Pure, Granulated
    $1.99
    Thru 02/11
    Domino Pure Cane Granulated Sugar
    $1.99
    Thru 02/11
  • 1 large egg white
  • 1 tablespoon vanilla extract
  • 2 cups rolled oats, (not quick-cooking)
  • ½ cup whole-wheat pastry flour, (see Ingredient Note)

Preparation

  1. Position racks in upper and lower thirds of oven; preheat to 350°F. Line 2 baking sheets with parchment paper.
  2. Whisk oats, whole-wheat flour, all-purpose 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 of the batter into a ball, place it on a prepared baking sheet and flatten it 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 the cookies to a wire rack to cool completely. Let the pans cool for a few minutes before baking another batch.
  • Make Ahead Tip: Store in an airtight container for up to 2 days or freeze for longer storage.
  • Ingredient notes: Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large supermarkets and natural-foods stores. Store in the freezer.
  • Tahini is a paste made from ground sesame seeds. Look for it in natural-foods stores and some supermarkets.

source:eatingwell

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