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Oatmeal Chocolate Chip Cookies (From Eating Well)

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“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.”
READY IN:
47mins
SERVES:
45
YIELD:
45 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. 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.
  3. Add granulated sugar and brown sugar; continue beating until well combined (the mixture will still be a little grainy).
  4. Beat in egg, then egg white, then vanilla.
  5. Stir in the oat mixture with a wooden spoon until just moistened; stir in chocolate chips and walnuts.
  6. 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.
  7. 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.).
  8. Cool on the pans for 2 minutes, then transfer the cookies to a wire rack to cool completely.

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