Oatmeal Chocolate Chip Cookies
http://www.eatingwell.com/recipes/oatmeal_chocolate_chip_cookies.html
From EatingWell: February/March 2005, The EatingWell Diabetes Cookbook (2005)These oatmeal chocolate chip cookies have the familiar flavors of brown sugar and chocolate, but get a sophisticated twist from tahini (sesame paste). Tahini helps to lower the saturated fat by more than 66 percent while adding a nutty flavor to an old classic.
About 45 cookies | Active Time: 15 minutes | Total Time: 1 hour
Ingredients
- 2 cups rolled oats, (not quick-cooking)
- 1/2 cup whole-wheat pastry flour, (see Ingredient Note)
- 1/2 cup all-purpose 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 upper and lower thirds of oven; preheat to 350°F. Line 2 baking sheets with parchment paper.
- 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.
- 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.
Nutrition
Per cookie : 102 Calories; 5 g Fat; 2 g Sat; 1 g Mono; 7 mg Cholesterol; 14 g Carbohydrates; 2 g Protein; 1 g Fiber; 45 mg Sodium; 53 mg Potassium
1 Carbohydrate Serving
Exchanges: 1 other carbohydrate, 1 fat
Tips & Notes
- Make Ahead Tip: Store in an airtight container for up to 2 days or freeze for longer storage.
- 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 some supermarkets.