Oatmeal Chocolate Chip Cookies (From Eating Well)

READY IN: 47mins
SERVES: 45
YIELD: 45 cookies
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.).
  • Cool on the pans for 2 minutes, then transfer the cookies to a wire rack to cool completely.
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