Oatmeal Chocolate Chip Cookies

30 Reviews
From: EatingWell Magazine February/March 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.

Ingredients 45 servings

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Original recipe yields 45 servings
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  • 1 cup semisweet or bittersweet chocolate chips
  • 1/2 cup chopped walnuts
  • 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
  • 2 cups rolled oats, (not quick-cooking)
  • 1/2 cup whole-wheat pastry flour, (see Ingredient Note)

Preparation

  • Active

  • Ready In

  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.
  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.
  • 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 supermarkets 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.

Nutrition information

  • Serving size: 1 cookie
  • Per serving: 102 calories; 5 g fat(2 g sat); 1 g fiber; 14 g carbohydrates; 2 g protein; 9 mcg folate; 7 mg cholesterol; 8 g sugars; g added sugars; 40 IU vitamin A; 0 mg vitamin C; 13 mg calcium; 1 mg iron; 45 mg sodium; 41 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 other carbohydrate, 1 fat

Reviews 30

October 28, 2014
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By: EatingWell User
Deliciousness! I've been making these cookies for a few years now and everyone loves them and asks me for the recipe. I go with only Gàô cup granulated sugar and they turn out perfectly sweet (not overly sweet). Highly recommend. Pros: Quick, easy, healthy and delicious Cons: None
April 06, 2014
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By: EatingWell User
Better than you expect I made switches per some of the other reviews-added flax meal for half of the whole wheat flour. I also subbed chick pea flour and teff flour for the regular flour. I halved the overall sugar, used 1/4 c honey and about 1/4 coconut sugar. I added some unsweetened organic coconut flakes instead of nuts and used applesauce for butter, and just one egg. They were crisp, not overly sweet and quite tasty. I highly recommend - there are lots of ways you can play with this recipe and make it yours! Pros: right amount of crunch, definitely healthy and adjustable for your preferences Cons: Mine didn't take 16 minutes to cook-more like 12
March 03, 2014
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By: brava313
Pretty Good Cookies This cookie is best eaten when it's still warm from the oven. That's when it's soft, with a crisp bottom (but the chocolate is still messy). Tahini imparts the slightly bitter taste of halvah candy. Once the cookie has completely cooled, though, it has a hard, dry texture. Pros: Interesting, complex flavor Cons: Hard, dry texture
July 17, 2013
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By: EatingWell User
Healthy alternative to sugar and artificially flavoured cookies I replaced all the sugar with a half cup of agave syrup. Applesauce for the butter. And no nuts because I find if they are sitting too long they tend to get soft and stale. Also didnt put the vanilla flavouring because all I had was artificial. trying to get away from that. I was hoping they'd be crunchier for my kids and husband but I love that they're soft and cakey. Kids like them, haven't tried them on my husband yet. Pros: Great for substitutions Cons: Too many ingredients.
December 27, 2011
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By: mbaladez3
Good enough for healthy These cookies were okay. I could taste the tahini and so could my husband. He didn't like them at all, but the kids liked them. I would make them again but next time I may reduce the amount of tahini a couple tablespoons without increasing the butter. I will still substitute the sugar for stevia sweetener like I did last time. They were good though, I love to eat them in the morining for that sweet and healthy taste to go with my eggs.
July 09, 2011
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By: caroline
Changes Instead of butter i used all applesauce. THen i cut half the sugar with honey. It turned out Great! Pros: less fat and sugar
February 26, 2011
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By: gingernoel
Yummy with a few changes... I subbed agave for the white sugar and flaxseed meal for the whole wheat flour. These turned out terrific with the changes: very textured and super with a cup of coffee/tea!
October 27, 2010
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By: EatingWell User
Good cookies! I used all whole wheat flour, stevia instead of the white sugar, 1/2 the amt of chocolate chips, only egg whites and added some nutmeg. Cutting out most of the sugar and the fat from the nuts fits in better with my way of eating. They are still awesome cookies!
October 22, 2010
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By: EatingWell User
To reduce sugar in a dessert recipe, especially cookies, is a challenge to say the least. Here are some things I have tried: I use a sweetener called "More Fiber" which is basically stevia and fiber and measures like sugar. It does not impart the same browning properties as regular sugar, but I have used it successfully in combination with Whey Low, another sugar alternative. It is actually a combination of lactose and sucrose, but if you go to their web site and read about it, it is low-glycemic and claims to have 75% fewer calories than pure table sugar. It comes in a brown sugar variety, so I usually substitute the white sugar with More Fiber and the brown sugar with Whey Low brown sugar. You can find dark chocolate and/or grain sweetened chocolate chips that are lower in sugar then milk chocolate chips. I also use 100% whole wheat or whole wheat white or whole oat flours. I still only bake cookies ocassionally since they are really a food to be eaten on occasion, not every day, even with these substitutions.

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