Oatmeal Chocolate Chip Cookies (From Eating Well) Recipe

Name: Oatmeal Chocolate Chip Cookies (From Eating Well)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups rolled oats (not quick-cooking); 1/2 cup all-purpose flour; 1/2 cup whole wheat pastry flour (I wouldn't sub regular whole-wheat flour); 1 teaspoon ground cinnamon; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup tahini; 4 tablespoons cold unsalted butter, cut into small 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 chocolate chips (bittersweet or semisweet); 1/2 cup chopped walnuts

Servings: persons

2 cups rolled oats (not quick-cooking)
1/2 cup all-purpose flour
1/2 cup whole wheat pastry flour (I wouldn't sub regular whole-wheat flour)
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup tahini
4 tablespoons cold unsalted butter, cut into small 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 chocolate chips (bittersweet or semisweet)
1/2 cup chopped walnuts

1
Position racks in the upper and lower thirds of the oven and preheat to 350u00b0 F (I baked at 325F convection); line two baking sheets with parchment paper.
2
Whisk oats, all-purpose flour, whole-wheat flour, cinnamon, baking soda and salt in a medium bowl. Beat tahini and butter with an electric mixer in a large bowl until blended into a paste.
3
Add granulated sugar and brown sugar; continue beating until well combined (the mixture will still be a little grainy).
4
Beat in egg, then egg white, then vanilla.
5
Stir in the oat mixture with a wooden spoon until just moistened; stir in chocolate chips and walnuts.
6
With damp hands, roll 1 tablespoon of the batter into a ball, place it on the baking sheet and flatten it slightly, but don't let the sides crack; continue with the remaining batter, spacing the flattened balls 2 inches apart.
7
Bake the cookies until golden brown, about 16 minutes, switching the pans back to front and top to bottom halfway through. (Note: I baked mine only about 13 minutes and felt that was too long--you will want to adjust your baking time according to how crispy you like your cookies.).
8
Cool on the pans for 2 minutes, then transfer the cookies to a wire rack to cool completely.

1066

kcal

Calories

Fat

151

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 cups rolled oats (not quick-cooking), 1/2 cup all-purpose flour, 1/2 cup whole wheat pastry flour (I wouldn't sub regular whole-wheat flour), 1 teaspoon ground cinnamon, and more.

Yes, Oatmeal Chocolate Chip Cookies (From Eating Well) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Oatmeal Chocolate Chip Cookies (From Eating Well)

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