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Prep Time:15 minsAdditional Time:45 minsTotal Time:1 hrServings:45Yield:45 cookiesJump to Nutrition Facts
Prep Time:15 minsAdditional Time:45 minsTotal Time:1 hrServings:45Yield:45 cookies
Prep Time:15 mins
Prep Time:
15 mins
Additional Time:45 mins
Additional Time:
45 mins
Total Time:1 hr
Total Time:
1 hr
Servings:45
Servings:
45
Yield:45 cookies
Yield:
45 cookies
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2cupsrolled oats½cupwhole-wheat pastry flour½cupall-purpose flour1teaspoonground cinnamon½teaspoonbaking soda½teaspoonsalt½cuptahini4tablespoonscold unsalted butter, cut into pieces⅔cupgranulated sugar⅔cuppacked light brown sugar1largeegg1largeegg white1tablespoonvanilla extract1cupchocolate chips½cupchopped walnuts
Cook Mode(Keep screen awake)
Ingredients
2cupsrolled oats
½cupwhole-wheat pastry flour
½cupall-purpose flour
1teaspoonground cinnamon
½teaspoonbaking soda
½teaspoonsalt
½cuptahini
4tablespoonscold unsalted butter, cut into pieces
⅔cupgranulated sugar
⅔cuppacked light brown sugar
1largeegg
1largeegg white
1tablespoonvanilla extract
1cupchocolate chips
½cupchopped walnuts
DirectionsPosition racks in upper and lower thirds of oven; preheat to 350°F. Line 2 baking sheets with parchment paper.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; beat until well combined. Beat in egg, then egg white, then vanilla. Stir in the oat mixture until just moistened. Stir in chocolate chips and nuts.With damp hands, roll 1 tablespoon of the dough into a ball, place on a prepared baking sheet and flatten until squat, but don’t let the sides crack. Continue with the remaining dough, spacing the flattened balls 2 inches apart.Bake the cookies, switching pans back to front and top to bottom halfway, until golden brown, about 16 minutes. Cool on the pans for 2 minutes, then transfer to a wire rack to cool. Let the pans cool for a few minutes between batches.TipsMake Ahead Tip: Store in an airtight container for up to 2 days or freeze for longer storage.Equipment: Parchment paperOriginally appeared: EatingWell Magazine, February/March 2005; October 2020 30th Anniversary
Directions
Position racks in upper and lower thirds of oven; preheat to 350°F. Line 2 baking sheets with parchment paper.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; beat until well combined. Beat in egg, then egg white, then vanilla. Stir in the oat mixture until just moistened. Stir in chocolate chips and nuts.With damp hands, roll 1 tablespoon of the dough into a ball, place on a prepared baking sheet and flatten until squat, but don’t let the sides crack. Continue with the remaining dough, spacing the flattened balls 2 inches apart.Bake the cookies, switching pans back to front and top to bottom halfway, until golden brown, about 16 minutes. Cool on the pans for 2 minutes, then transfer to a wire rack to cool. Let the pans cool for a few minutes between batches.TipsMake Ahead Tip: Store in an airtight container for up to 2 days or freeze for longer storage.Equipment: Parchment paper
Position racks in upper and lower thirds of oven; preheat to 350°F. Line 2 baking sheets with parchment paper.
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; beat until well combined. Beat in egg, then egg white, then vanilla. Stir in the oat mixture until just moistened. Stir in chocolate chips and nuts.
With damp hands, roll 1 tablespoon of the dough into a ball, place on a prepared baking sheet and flatten until squat, but don’t let the sides crack. Continue with the remaining dough, spacing the flattened balls 2 inches apart.
Bake the cookies, switching pans back to front and top to bottom halfway, until golden brown, about 16 minutes. Cool on the pans for 2 minutes, then transfer to a wire rack to cool. Let the pans cool for a few minutes between batches.
Tips
Make Ahead Tip: Store in an airtight container for up to 2 days or freeze for longer storage.
Equipment: Parchment paper
Originally appeared: EatingWell Magazine, February/March 2005; October 2020 30th Anniversary
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Nutrition Facts(per serving)105Calories5gFat14gCarbs2gProtein
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.
