Photographer: Burris, Ken
Publish Date: 2008-10-01
Yield: about 45 cookies
Total Time: 1 hour
Prep Time: 15 minutes
To Make Ahead: Store in an airtight container for up to 2 days or freeze for longer storage.
Here's a new take on an American classic. Tahini (sesame paste) makes the cookies sophisticated for adults and lower in saturated fat, while brown sugar and chocolate keeps them ever so delicious for the whole family.
- 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, (see Ingredient note)
- 4 tablespoons cold unsalted butter, cut into pieces
- 2/3 cup granulated sugar, or 1/3 cup , Splenda Sugar Blend for Baking
- 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
- Position racks in the upper and lower thirds of the oven; preheat to 350°F. Line 2 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 in a large bowl with an electric mixer until blended into a paste. Add granulated sugar (or Splenda) and brown sugar; continue beating until well combinedthe 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 a prepared baking sheet and flatten it until squat, 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. Cool on the pans for 2 minutes, then transfer the cookies to a wire rack to cool completely. Let the pans cool for a few minutes before baking another batch.
Recipe Tips & Notes:
- Ingredient Note: Tahini is a paste made from ground sesame seeds. Look for it in natural-foods stores and some supermarkets.
Per cookie: 101 calories; 5 g fat (2 g saturated fat, 1g mono unsaturated fat); 7 mg cholesterol; 12 g carbohydrates; 2 g protein; 1 g fiber; 45 mg sodium; 56 mg potassium
Nutrtion Note: Per cookie with Splenda: 97 calories, 12 g carbohydrate.
Exchanges: 1 other carbohydrate, 1 fat
Carbohydrate Servings: 1
- Degree of Difficulty
- Special Health Consideration(s)
- Low Calorie
- Low Carb
- Low Sat Fat
- Low Sodium
- Heart Healthy
- Diabetes Appropriate
- Healthy Weight
- Seasons & Occassions
- Fourth of July
- Super Bowl
- Hand Mixer
- Dish Type(s)
- Baked Goods
Scaling Disclaimer: EatingWell recipes are tested extensively in the EatingWell Test Kitchen. Eating Well cannot guarantee a recipe that has been scaled to make a different number of servings from the original. Also note that scaling only applies to the ingredient measurements: no adjustment is made to the recipe instructions, so pan sizes and cooking times and ingredient amounts referred to in the text of the recipe only apply to the original number of servings.