OATMEAL CHOCOLATE CHIP COOKIES (FROM EATING WELL)
I found it interesting that this recipe included tahini, so I had to try it. Great cookies--crispy texture and wonderful flavor. While I don't know that I would classify them as particularly "healthy", they are an improvement over most other versions--they do include a good amount of healthful oats, half the flour is whole-grain, and using tanini in place of part of the butter lowers the saturated fat a bit. :) Adapted from Eating Well.
Provided by GaylaJ
Categories Dessert
Time 47m
Yield 45 cookies, 45 serving(s)
Number Of Ingredients 15
Steps:
- Position racks in the upper and lower thirds of the oven and preheat to 350° F (I baked at 325F convection); line two 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 with an electric mixer in a large bowl until blended into a paste.
- Add granulated sugar 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 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.
- 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.).
- Cool on the pans for 2 minutes, then transfer the cookies to a wire rack to cool completely.
Nutrition Facts : Calories 100.8, Fat 4.7, SaturatedFat 1.6, Cholesterol 7.4, Sodium 46.7, Carbohydrate 13.9, Fiber 1.1, Sugar 8.3, Protein 2
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