Oatmeal Chocolate Chip Cookies

Oatmeal Chocolate Chip Cookies

These oatmeal chocolate chip cookies have the familiar flavors of brown sugar and chocolate, but get a sophisticated twist from tahini (sesame paste). Tahini helps to lower the saturated fat by more than 66 percent while adding a nutty flavor to an old classic.

From EatingWell: February/March 2005, The EatingWell Diabetes Cookbook (2005)
Yield: about 45 cookies
Active Time: 15
Total Time: 60

Ingredients

  1. 2 cups rolled oats, (not quick-cooking)
  2. 1/2 cup whole-wheat pastry flour, (see Ingredient Note)
  3. 1/2 cup all-purpose flour
  4. 1 teaspoon ground cinnamon
  5. 1/2 teaspoon baking soda
  6. 1/2 teaspoon salt
  7. 1/2 cup tahini, (see Ingredient Note)
  8. 4 tablespoons cold unsalted butter, cut into pieces
  9. 2/3 cup granulated sugar
  10. 2/3 cup packed light brown sugar
  11. 1 large egg
  12. 1 large egg white
  13. 1 tablespoon vanilla extract
  14. 1 cup semisweet or bittersweet chocolate chips
  15. 1/2 cup chopped walnuts

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.

Tips & Notes

  • 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 super markets 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.

Nutrition

Nutrition Per Serving: 102 calories; 5 g fat (2 g sat, 1 g mono); 7 mg cholesterol; 14 g carbohydrates; 2 g protein; 1 g fiber; 45 mg sodium; 53 mg potassium.

Nutrition Bonus:

1 Carbohydrate Serving

Exchanges: 1 other carbohydrate, 1 fat