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Oatmeal Chocolate Chip Cookies

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Source: © EatingWell Magazine

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Active Time:  15 Minutes
Total Time:  1 Hour
Yield:  about 45 cookies

Here's a new take on an American classic. Tahini (sesame paste) makes the cookies sophisticated for adults and lower in saturated fat, while brown sugar and chocolate keeps them ever so delicious for the whole family.

Make Ahead Tip: Store in an airtight container for up to 2 days or freeze for longer storage.

RECIPE INGREDIENTS

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 or 1/3 cup

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

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

Oatmeal Chocolate Chip Cookies Recipe at Cooking.com

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DIRECTIONS

Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F.

Line 2 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 in a large bowl with an electric mixer until blended into a paste. Add granulated sugar (or Splenda) 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 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.

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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008

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Nutrition Facts per Serving
Yield: about 45 cookies

Calories:

101

Fat. Total:

Protein:

Carbohydrates, Total:

12g

Fat, Saturated:

Fiber:

Cholesterol:

7mg

Sodium:

45mg

% Cal. from Fat:

45%

Spotlight Recipe Review

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Rating:

by: Debbie, MI

Reviewed: 08/27/2009

Great Cookie

See all of Debbie's reviews »

This cookie is wonderful. A little crunchy, so if you like soft cookies this might not be for you. But when cookies are soft it usually means there is more fat content. Weight Watchers Pts. on this cookie is 2 pts.

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12 people gave this Cheers. Click here to Cheer this review.

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