From Everyday Health
- 2 cup(s) oats, rolled, not quick-cooking
- 1/2 cup(s) flour, whole-wheat pastry*
- 1/2 cup(s) flour, all-purpose
- 1 teaspoon cinnamon, ground
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup(s) tahini (sesame seed paste)**
- 4 tablespoon butter, unsalted cold, cut into pieces
- 2/3 cup(s) sugar, granulated
- 2/3 cup(s) sugar, brown, light packed
- 1 large egg(s)
- 1 large egg white(s)
- 1 tablespoon vanilla extract
- 1 cup(s) chocolate chips, semisweet miniature semisweet or bittersweet
- 1/2 cup(s) nuts, walnuts, chopped
1. Position racks in upper and lower thirds of oven; preheat to 350°F. 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.