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Photo:Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Jennifer Wendorf
Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Jennifer Wendorf
Active Time:20 minsTotal Time:40 minsServings:16Jump to Nutrition Facts
Active Time:20 minsTotal Time:40 minsServings:16
Active Time:20 mins
Active Time:
20 mins
Total Time:40 mins
Total Time:
40 mins
Servings:16
Servings:
16
Jump to Nutrition Facts
Jump to recipeWhether you’re enjoying a laid-back weekend morning or are on-the-go during the workweek,Oatmeal Breakfast Cookiesare the perfect start to your day. Fiber-rich oats and whole-wheat flour bring an earthy wholesomeness to these cookies, complementing the sweet, nutty flavors of tahini and cardamom. Featuring crunchy walnuts, melty chocolate chips, chewy oats and juicy raisins, these hearty cookies have a sweet crust but remain soft and tender on the inside. Keep reading for our expert tips, including how to make these ahead of time and freeze them.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!Use a cookie scoop to get perfectly portioned cookie dough.Add some white chocolate chips to transform this recipe from a breakfast cookie to a dessert cookie.Swap out the walnuts for your favorite nuts, or try a nut butter instead of the tahini.Nutrition NotesOatsare a whole grain and, like all whole grains, they contain fiber and complex carbohydrates. Oats also provide plant protein and a plethora of vitamins and minerals, including iron, copper, manganese, magnesium and phosphorus. By regularly eating oats you might reduce your cholesterol levels and stabilize your blood sugar.Walnutsare an impressive nut, full of fiber, complex carbs, plant protein and healthy fat. Walnuts have health benefits for your brain, heart and gut. There is evidence that regularly eating walnuts may help reduce stress and depression.Like oats,whole-wheat flouris also a whole grain. It contains fiber, complex carbs, B vitamins and antioxidants. Eating foods made with whole-wheat flour will help fill you up, keep things moving through your gut and stabilize your blood sugar more effectively than eating foods made withrefined white flour.Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Jennifer Wendorf
Jump to recipe
Whether you’re enjoying a laid-back weekend morning or are on-the-go during the workweek,Oatmeal Breakfast Cookiesare the perfect start to your day. Fiber-rich oats and whole-wheat flour bring an earthy wholesomeness to these cookies, complementing the sweet, nutty flavors of tahini and cardamom. Featuring crunchy walnuts, melty chocolate chips, chewy oats and juicy raisins, these hearty cookies have a sweet crust but remain soft and tender on the inside. Keep reading for our expert tips, including how to make these ahead of time and freeze them.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!Use a cookie scoop to get perfectly portioned cookie dough.Add some white chocolate chips to transform this recipe from a breakfast cookie to a dessert cookie.Swap out the walnuts for your favorite nuts, or try a nut butter instead of the tahini.Nutrition NotesOatsare a whole grain and, like all whole grains, they contain fiber and complex carbohydrates. Oats also provide plant protein and a plethora of vitamins and minerals, including iron, copper, manganese, magnesium and phosphorus. By regularly eating oats you might reduce your cholesterol levels and stabilize your blood sugar.Walnutsare an impressive nut, full of fiber, complex carbs, plant protein and healthy fat. Walnuts have health benefits for your brain, heart and gut. There is evidence that regularly eating walnuts may help reduce stress and depression.Like oats,whole-wheat flouris also a whole grain. It contains fiber, complex carbs, B vitamins and antioxidants. Eating foods made with whole-wheat flour will help fill you up, keep things moving through your gut and stabilize your blood sugar more effectively than eating foods made withrefined white flour.Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Jennifer Wendorf
Whether you’re enjoying a laid-back weekend morning or are on-the-go during the workweek,Oatmeal Breakfast Cookiesare the perfect start to your day. Fiber-rich oats and whole-wheat flour bring an earthy wholesomeness to these cookies, complementing the sweet, nutty flavors of tahini and cardamom. Featuring crunchy walnuts, melty chocolate chips, chewy oats and juicy raisins, these hearty cookies have a sweet crust but remain soft and tender on the inside. Keep reading for our expert tips, including how to make these ahead of time and freeze them.
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Cook Mode(Keep screen awake)Ingredients½cup packedlight brown sugar¼cuptahini¼cupunsalted butter, at room temperature1largeegg1largeegg yolk2tablespoonswhole-milk plain strained (Greek-style) yogurt1tablespoonvanilla extract1cupold-fashioned rolled oats½cupall-purpose flour½cupwhole-wheat flour½teaspoonbaking powder½teaspoonbaking soda½teaspoonsalt¼teaspoongroundcardamom⅔cupchopped walnuts⅓cupsemisweet chocolate chips⅓cupgolden raisins(optional)
Cook Mode(Keep screen awake)
Ingredients
½cup packedlight brown sugar
¼cuptahini
¼cupunsalted butter, at room temperature
1largeegg
1largeegg yolk
2tablespoonswhole-milk plain strained (Greek-style) yogurt
1tablespoonvanilla extract
1cupold-fashioned rolled oats
½cupall-purpose flour
½cupwhole-wheat flour
½teaspoonbaking powder
½teaspoonbaking soda
½teaspoonsalt
¼teaspoongroundcardamom
⅔cupchopped walnuts
⅓cupsemisweet chocolate chips
⅓cupgolden raisins(optional)
DirectionsPreheat oven to 350°F with racks in top and lower third positions. Line 2 large rimmed baking sheets with parchment paper.Place ½ cup brown sugar, ¼ cup tahini and ¼ cup butter in a large bowl; beat with an electric mixer on medium speed until light and fluffy, 1 to 2 minutes, stopping to scrape down sides as needed. Add 1 egg, 1 egg yolk, 2 tablespoons yogurt and 1 tablespoon vanilla; beat on medium speed until the mixture thickens, 2 to 3 minutes.Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Jennifer WendorfIn a medium bowl, whisk together 1 cup oats, ½ cup each all-purpose flour and whole-wheat flour, ½ teaspoon each baking powder, baking soda and salt and ¼ teaspoon cardamom. With the mixer on low speed, gradually beat the flour mixture into the tahini mixture until fully incorporated, about 1 minute, stopping to scrape down sides as needed. Set aside until the liquids are absorbed and the mixture is fluffy, 2 to 3 minutes. Add ⅔ cup walnuts, ⅓ cup chocolate chips and ⅓ cup raisins (if using); fold in until fully incorporated.Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Jennifer WendorfScoop the dough into 16 portions (about 2 heaping tablespoons each) about 2 inches apart on the prepared baking sheets. Gently press the top of each cookie to flatten to about ¾-inch thickness.Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Jennifer WendorfBake the cookies, rotating the pans between top and bottom racks once, until edges are lightly browned, 12 to 15 minutes. Let cool on the pans for 5 minutes. Serve warm or cool completely and store.Frequently Asked QuestionsYes, they can. You can freeze the cookie dough or the baked cookies. Either way, they can be stored for 2 to 3 months. To freeze the dough, scoop out enough for each cookie and place each dough ball on a sheet pan to freeze individually. Once frozen, transfer the balls into freezer-safe bags. If you prefer to freeze the baked cookies, let them cool and place them in a freezer-safe bag. When you’re ready to enjoy them, simply thaw the cookies and warm them in the microwave for a few seconds, or enjoy them at room temperature.Bake the cookies for 12 to 15 minutes. When they’re done baking, they should have lightly browned edges and feel firm to the touch but not too hard. If you’re not seeing the browning, give them more time in the oven. You’ll know they’re underdone if they’re soft and crumbly after you’ve let them rest for 5 minutes after baking them.Cookies can spread and flatten if the baking soda or baking powder has expired or if your oven runs hot, causing the dough’s fats to melt too quickly.EatingWell.com, November 2024
Directions
Preheat oven to 350°F with racks in top and lower third positions. Line 2 large rimmed baking sheets with parchment paper.Place ½ cup brown sugar, ¼ cup tahini and ¼ cup butter in a large bowl; beat with an electric mixer on medium speed until light and fluffy, 1 to 2 minutes, stopping to scrape down sides as needed. Add 1 egg, 1 egg yolk, 2 tablespoons yogurt and 1 tablespoon vanilla; beat on medium speed until the mixture thickens, 2 to 3 minutes.Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Jennifer WendorfIn a medium bowl, whisk together 1 cup oats, ½ cup each all-purpose flour and whole-wheat flour, ½ teaspoon each baking powder, baking soda and salt and ¼ teaspoon cardamom. With the mixer on low speed, gradually beat the flour mixture into the tahini mixture until fully incorporated, about 1 minute, stopping to scrape down sides as needed. Set aside until the liquids are absorbed and the mixture is fluffy, 2 to 3 minutes. Add ⅔ cup walnuts, ⅓ cup chocolate chips and ⅓ cup raisins (if using); fold in until fully incorporated.Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Jennifer WendorfScoop the dough into 16 portions (about 2 heaping tablespoons each) about 2 inches apart on the prepared baking sheets. Gently press the top of each cookie to flatten to about ¾-inch thickness.Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Jennifer WendorfBake the cookies, rotating the pans between top and bottom racks once, until edges are lightly browned, 12 to 15 minutes. Let cool on the pans for 5 minutes. Serve warm or cool completely and store.Frequently Asked QuestionsYes, they can. You can freeze the cookie dough or the baked cookies. Either way, they can be stored for 2 to 3 months. To freeze the dough, scoop out enough for each cookie and place each dough ball on a sheet pan to freeze individually. Once frozen, transfer the balls into freezer-safe bags. If you prefer to freeze the baked cookies, let them cool and place them in a freezer-safe bag. When you’re ready to enjoy them, simply thaw the cookies and warm them in the microwave for a few seconds, or enjoy them at room temperature.Bake the cookies for 12 to 15 minutes. When they’re done baking, they should have lightly browned edges and feel firm to the touch but not too hard. If you’re not seeing the browning, give them more time in the oven. You’ll know they’re underdone if they’re soft and crumbly after you’ve let them rest for 5 minutes after baking them.Cookies can spread and flatten if the baking soda or baking powder has expired or if your oven runs hot, causing the dough’s fats to melt too quickly.
Preheat oven to 350°F with racks in top and lower third positions. Line 2 large rimmed baking sheets with parchment paper.
Place ½ cup brown sugar, ¼ cup tahini and ¼ cup butter in a large bowl; beat with an electric mixer on medium speed until light and fluffy, 1 to 2 minutes, stopping to scrape down sides as needed. Add 1 egg, 1 egg yolk, 2 tablespoons yogurt and 1 tablespoon vanilla; beat on medium speed until the mixture thickens, 2 to 3 minutes.
In a medium bowl, whisk together 1 cup oats, ½ cup each all-purpose flour and whole-wheat flour, ½ teaspoon each baking powder, baking soda and salt and ¼ teaspoon cardamom. With the mixer on low speed, gradually beat the flour mixture into the tahini mixture until fully incorporated, about 1 minute, stopping to scrape down sides as needed. Set aside until the liquids are absorbed and the mixture is fluffy, 2 to 3 minutes. Add ⅔ cup walnuts, ⅓ cup chocolate chips and ⅓ cup raisins (if using); fold in until fully incorporated.
Scoop the dough into 16 portions (about 2 heaping tablespoons each) about 2 inches apart on the prepared baking sheets. Gently press the top of each cookie to flatten to about ¾-inch thickness.
Bake the cookies, rotating the pans between top and bottom racks once, until edges are lightly browned, 12 to 15 minutes. Let cool on the pans for 5 minutes. Serve warm or cool completely and store.
Frequently Asked QuestionsYes, they can. You can freeze the cookie dough or the baked cookies. Either way, they can be stored for 2 to 3 months. To freeze the dough, scoop out enough for each cookie and place each dough ball on a sheet pan to freeze individually. Once frozen, transfer the balls into freezer-safe bags. If you prefer to freeze the baked cookies, let them cool and place them in a freezer-safe bag. When you’re ready to enjoy them, simply thaw the cookies and warm them in the microwave for a few seconds, or enjoy them at room temperature.Bake the cookies for 12 to 15 minutes. When they’re done baking, they should have lightly browned edges and feel firm to the touch but not too hard. If you’re not seeing the browning, give them more time in the oven. You’ll know they’re underdone if they’re soft and crumbly after you’ve let them rest for 5 minutes after baking them.Cookies can spread and flatten if the baking soda or baking powder has expired or if your oven runs hot, causing the dough’s fats to melt too quickly.
Frequently Asked Questions
Yes, they can. You can freeze the cookie dough or the baked cookies. Either way, they can be stored for 2 to 3 months. To freeze the dough, scoop out enough for each cookie and place each dough ball on a sheet pan to freeze individually. Once frozen, transfer the balls into freezer-safe bags. If you prefer to freeze the baked cookies, let them cool and place them in a freezer-safe bag. When you’re ready to enjoy them, simply thaw the cookies and warm them in the microwave for a few seconds, or enjoy them at room temperature.
Bake the cookies for 12 to 15 minutes. When they’re done baking, they should have lightly browned edges and feel firm to the touch but not too hard. If you’re not seeing the browning, give them more time in the oven. You’ll know they’re underdone if they’re soft and crumbly after you’ve let them rest for 5 minutes after baking them.
Cookies can spread and flatten if the baking soda or baking powder has expired or if your oven runs hot, causing the dough’s fats to melt too quickly.
EatingWell.com, November 2024
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Nutrition Facts(per serving)198Calories11gFat22gCarbs4gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Carrie Myers, M.S.
andLinda Frahm
Linda Frahm
