Categories: desserts

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
• 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

Directions

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

2. Line 2 baking sheets with parchment paper.

3. Whisk oats, all-purpose flour, whole-wheat flour, cinnamon, baking soda and salt in a medium bowl.

4. Beat tahini and butter in a large bowl with an electric mixer until blended into a paste.

5. Add granulated sugar (or Splenda) and brown sugar; continue beating until well combined-the mixture will still be a little grainy.

6. Beat in egg, then egg white, then vanilla.

7. Stir in the oat mixture with a wooden spoon until just moistened.

8. Stir in chocolate chips and walnuts.

9. 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.

10. Continue with the remaining batter, spacing the flattened balls 2 inches apart.

11. Bake the cookies until golden brown, about 16 minutes, switching the pans back to front and top to bottom halfway through.

12. Cool on the pans for 2 minutes, then transfer the cookies to a wire rack to cool completely.

13. Let the pans cool for a few minutes before baking another batch.

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