• 2 cups rolled oats (not quick-cooking)
  • 1/2 cup all-purpose flour
  • 1/2 cup whole-wheat pastry flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup tahini (see Ingredient note)
  • 4 tablespoons cold unsalted butter , cut into 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 semisweet or bittersweet chocolate chips
  • 1/2 cup chopped walnuts

Directions:

1. Position racks in the upper and lower thirds of the oven; preheat to 350°F. Line 2 baking sheets with parchment paper or silpat silicone liners.

2. Whisk oats, all-purpose flour, whole-wheat flour, cinnamon, baking soda and salt in a medium bowl.

3. 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.

4. 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.

5. Bake the cookies until golden brown, about 16 minutes, switching the pans back to front and top to bottom halfway through.

6. 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.

7. Store in an airtight container for up to 2 days or freeze for longer storage.

Ingredient note: Tahini is a paste made from ground sesame seeds. Look for it in natural-foods stores and some supermarkets.

Tips:

Serve with (what else?!) a tall glass of nonfat milk to make the ultimate DASH Diet stack of whole grains and dairy.

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