Oatmeal Walnut Chocolate Chip Cookies

Feb 29 2012

A fun twist on this favorite recipe adds a touch of tahini (sesame paste), lowering the saturated fat by cutting out some of the butter that always made these cookies such a guilty pleasure. Now, chocolate chip cookies can simply be a pleasure!
Recipe Courtesy of family.go.com
http://family.go.com/food/recipe-ew-504685-oatmeal-chocolate-chip-cookies-t/
 

49 servings

Dietitian's Tip: 

Serve with (what else?!) a tall glass of nonfat milk to make the ultimate DASH Diet stack of whole grains and dairy.

Ingredients: 

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
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
 

Preparation: 

Position racks in the upper and lower thirds of the oven; preheat to 350°F. Line 2 baking sheets with parchment paper or silpat silicone liners.

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 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 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.

Store in an airtight container for up to 2 days or freeze for longer storage.

Ingredient note: Tahini is a paste made from ground sesame seeds. Look for it in natural-foods stores and some supermarkets.
 

Nutrition Information: 

Per serving: 109 calories, 5 g total fat, 2 g saturated fat, 15 g carbohydrates, 2 g protein, 1 g fiber, 45 mg sodium, 26 mg potassium, 5 mg magnesium, 12 mg calcium