Ingredients

  • 2 cups oats, rolled not quick-cooking
  • 1/2 cup flour, whole-wheat pastry *
  • 1/2 cup flour, all-purpose
  • 1 teaspoon cinnamon, ground
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup tahini (sesame seed paste) **
  • 4 tablespoon butter, unsalted cold, cut into pieces
  • 2/3 cups sugar, granulated
  • 2/3 cups sugar, brown, light packed
  • 1 large egg
  • 1 large egg white
  • 1 tablespoon vanilla extract
  • 1 cup chocolate chips, semisweet miniature semisweet or bittersweet
  • 1/2 cup nuts, walnuts, chopped

Oatmeal Chocolate Chip Cookies

  1. Position racks in upper and lower thirds of oven; preheat to 170°C. Line 2 baking sheets with parchment paper.
  2. Whisk oats, whole-wheat flour, all-purpose 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 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.
  3. 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.
  4. 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.

*Ingredient notes: Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large super markets and natural-foods stores. Store in the freezer.

**Tahini is a paste made from ground sesame seeds. Look for it in natural-foods stores and most supermarkets.