Oatmeal Chocolate Chip Cookies (From Eating Well)

GaylaJ's Note:

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.

• Total Time: 47 mins
• Prep Time: 15 mins
• Cook Time: 32 mins

Ingredients:

Serves: 45

Yield: 45 cookies

• 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.