OATMEAL CHOCOLATE CHIP COOKIES (FROM EATING WELL)

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Oatmeal Chocolate Chip Cookies (From Eating Well) image

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

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

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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