Oatmeal Chocolate Chip Cookies

By sheilaolim

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.

WW POints Plus: 3

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 glutenforming
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.

Ingredients

•  2 cups rolled oats, (not quick-cooking)
•  1/2 cup whole-wheat pastry flour, (see Ingredient Note)
•  1/2 cup all-purpose 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

Details

Servings 45
Preparation time 15mins
Cooking time 60mins
Adapted from eatingwell.com

Preparation

Step 1

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.