Here's a new take on an American classic. Tahini (sesame paste) makes the cookies sophisticated for adults and lower in saturated fat, while brown sugar and chocolate keeps them ever so delicious for the whole family.

Makes about 45 cookies

ACTIVE TIME: 15 minutes

TOTAL TIME: 1 hour

EASE OF PREPARATION: Moderate

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 or 1/3 cup Splenda Sugar Blend for Baking
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

1. Position racks in the upper and lower thirds of the oven; preheat to 350°F. Line 2 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 in a large bowl with an electric mixer until blended into a paste. Add granulated sugar (or Splenda) 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.

NUTRITION INFORMATION: Per cookie: 101 calories; 5 g fat (2 g sat, 1 g mono); 7 mg cholesterol; 13 g carbohydrate; 2 g protein; 1 g fiber; 45 mg sodium.

Per cookie with Splenda: 97 calories, 12 g carbohydrate.

1 Carbohydrate Serving

Exchanges: 1 other carbohydrate, 1 fat

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

MAKE AHEAD TIP: Store in an airtight container for up to 2 days or freeze for longer storage.

RELATED RECIPES: Outrageous Macaroons | Patti's Holiday Chocolate Delights | No-Bake Cookies | Chewy Chocolate Cookies | Bev's Chocolate Chip Cookies | Chewy Chocolate Brownies

I want to make these every night after dinner. They are so satisfying and delicious!

Nina R

These cookies are absolutely delicious and will disappear from the cookie jar quickly (if they make it that far!).

Anonymous

Although I ended up making super-cookies, these were great! Next time I'm going to make about 45 as recommended (rather than only 19). ;)

Anonymous, melbourne, Vi

This is the very best oatmeal-cookie recipe i've ever tried. These cookies truly taste better than the more sinful traditional ones. (I used real sugar and powdered egg whites.)

Anonymous, Bellingham, WA

I've made these cookies several times and substituted almond butter for the tahini and ground flaxseed for the whole wheat flour. Healthy and delicious!!

Anonymous, CT

These cookies are great. I used only unrefined brown sugar and some molasses, and ground flax instead of whole wheat flower. Made hearty, yummy cookies. I'll never go back to traditional, less nutritious recipes.

, St. Albans, VT

These were fabulous! Wonderful flavor, perfect balance of crisp but chewy.

, Columbus, OH

These are the worst cookies I have ever made. Followed the directions exactly (using splenda) and they were so bad I only baked two trays and threw away the remaining mixture. I so wanted them to be good, even made myself and my husband try them again this morning but they were hard as bricks and tasted even worst. Don't know who gave them an excellent rating, but it could not have been anyone who actually tasted them. A huge disappointment. Watch you ratings people. Normally I would have made a double batch based on this rating, I'm so glad I didn't as I ended up throwing out the remained of the first batch. Dry, grainy, horrible taste, just awful.

, Bannockburn, IL

I just noticed that all of the people who rated them high, changed the recipe. I wish I had read the comments before following this horrific recipe exactly.

, Bannockburn, IL

Really good cookies, and considering my baking skills, that's saying something. I love the almost-Asian twist of the sesame flavor -- next time I'm adding some ground roasted sesame seeds as well. I think some people might've had problems with the splenda version of the recipe because they did not use the "splenda baking mix" which is a separate product -- and is really just sugar and splenda mixed together. And since the brown sugar is obligatory anyway, I'm not sure you do yourself a whole lot of good by using the splenda mix.

, Salt Lake City, UT

This recipe promises a lot! I can't wait to enjoy some of these cookies at home with a large cup of milk. Does anybody know if the recipe for www.davidscookies.com was originally created by David Levobitz?

Anonymous, New York, NY

My friend let me know about these cookies and she was raving about them. I was intrigued by the unusual ingredients of tahini so I thought I would give them a try. I followed the recipe exactly and they are marvelous. Very decadent cookie. I will definitely make these again.

Anonymous, Hamburg, Ge

Another thumbs up for this recipe. We thought they were great. I kept waiting to taste the tahini in them, but it actually gives them a sort of peanut butter flavor. I will definitely make again.

Sally

Really delicious cookies--the tahini adds a lot of moistness and flavor. I didn't bother to roll the dough--just dropped by tablespoonfuls onto Silpat-lined baking sheets.

Chris, Brooklyn, NY

These are the best oatmeal cookies around!! Some of the reviews were mixed, so I was nervous to try them, but am glad I did. I tasted some of the batter and I could tell these cookies would be out of this world. I used real sugar and omitted the walnuts (just a personal preference). The variance in experience might be due to difference in Tahini, just my guess. I used the canned brand from Joyva, it has the consistency of very water out peanut butter and I have to vigorously stir it before using break up what clumps at the bottom. The Tahini does just lend a subtle peanut taste that sends these treats over the edge into greatness. KCatGU

KCatGU, Phoenix, AZ

I have not made this recipe yet, but I wonder, how can one serving made with Splenda be only 4 calories less and 1g carb less that that made with real granulated sugar? Hmmmm....

Jenn, Mapleton, MN

I love this recipe. I used chopped up macadamia nuts instead of the walnuts. They're more expensive, but definitely worth it for a special treat!

Penelope, Burlington, VT

My husband and I both LOVE these cookies! In fact, I made some the "old" way because I didn't have tahini, and ended up giving them away because we didn't like them as well as these. The tahini adds a wonderful nutty flavor and increases the moistness - on the boat I have to cook them a little longer than specified. I use a disher to drop them, then lightly tap them down with my fingers before popping them in the oven. Make sure your tahini is smooth; if the paste has separated and oil is floating on top of the jar or can, you'll have to mix it in thoroughly before using it. Also, if using Splenda Granular instead of Splenda for Baking, you have to mix it half and half with regular sugar before measuring out the specified amount.

Stephanie, Friday Harbor, WA

These are the BEST; so good I can't stop eating them! I store them in the freezer and pop them in the toaster oven whenever I want a treat.

Anonymous, Fullerton, CA

These are the BEST cookies!! It is puzzling to me that some people were turned off by these cookies- makes me wonder if they followed the recipe. Regardless of the 2 negative comments, I tried them anyway and am VERY pleased!! The flavor and texture of these cookies is perfect, SO delicious, moist, and flavorful...you forget they are healthy! They remind me of a mix between a granola bar and a cookie, a must try recipe!! I WILL be making them again, and again!

K, NC

omgg. these look so delicious i just have to make these every day....

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